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Berkshire Hudson Valley Reader Submitted

Salad

Tomatoes, Potatoes, Arugula with Green Olive Salsa

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Serves 4
Executive Chef David Wurth
Local 111
Philmont, NY

Salad
12 small unpeeled potatoes, golf ball-size fingerling or other new-type potatoes
1/4 cup olive oil
3 cloves garlic, sliced thin
1/4 cup water
3 teaspoons salt
3-4 tomatoes, preferably Brandywine
1 bunch arugula, washed and dried
1 lemon
extra-virgin olive oil

Salsa
1 cup green olives, pitted (preferably picholine, cerignola, or any type of green Sicilian olive)
1 small white onion, finely chopped (equal to about 1/2 cup)
1 cup white wine
2 pale green Italian frying peppers
1/4 cup capers (preferably salt packed or large berries), chopped
1 tablespoon fresh oregano, chopped
1 cup flat-leaf parsley, chopped
1/2 cup blanched and sliced almonds, toasted
1/2 cup extra-virgin olive oil
2 tablespoons white wine vinegar
salt to taste

Salad
Preheat the oven to 350°F. In a colander, rinse the potatoes thoroughly with cold water. Cut each potato in half. In a large baking dish, coat the potatoes with the olive oil, garlic, 2 teaspoons salt, and water. Cover with foil and bake about 40 to 50 minutes or until the potatoes are fork tender. Let cool covered. The potatoes can stay out at room temperature until ready to use.

Salsa
Roughly chop the olives and place them in medium mixing bowl. Set aside. In a small sauce pot or skillet, simmer the onions and wine until the wine is reduced by half. Let cool and pour the mixture over the olives.

Cut the peppers in half through the stem; remove the stems, seeds, and white veins. Halve each slice again lengthwise. In a large skillet over medium heat, heat 2 tablespoons of olive oil and cook the peppers until brown on both sides. Remove and let cool. Roughly chop the pepper into 1/2-inch pieces (or just a bit larger), and place them in the bowl with the olives. Add the capers, oregano, parsley, and almonds to the bowl and toss well. Stir in the olive oil and vinegar. Season with the remaining teaspoon of salt. Chill up to 1 hour, allowing the flavors to mingle. If refrigerating longer, stir in the almonds before serving to keep their texture intact (the almonds lose their crunch when refrigerated).

Assembly
Assemble the salad on four plates or one large platter. Slice the tomatoes into wedges or 1/2-inch rounds and plate them. Spoon the potatoes and garlic, with their juices, around the tomatoes. Sprinkle the vegetables with salt to taste. Spoon the salsa over the tomatoes and potatoes. Place a portion of the arugula on each plate (or the platter). Dress the arugula and vegetables with a squeeze of lemon and a drizzle of the extra-virgin olive oil.