Winter is the perfect time for warm salads. They make a light but satisfying dinner for those who prefer not to eat heavily at night. This version is fully vegetarian: no unnecessary calories, with arugula bringing freshness and vitamins, and wine vinegar adding a tangy twist.
Tips:
- Instead of boiling the potatoes, you can roast them.
- If you don’t have sweet onion, avoid using regular onion raw - better to sauté it with the mushrooms.
- You can substitute arugula with dill, sautéed rosemary, or cilantro.
- 3 potatoes
- 2 handfuls of mushrooms
- bunch of arugula
- 1 sweet onion
- wine vinegar (red or other aromatic, sherry is well suited)
- a few cloves of garlic
- 2-3 bay leaves
- 2-3 sprigs of thyme or rosemary
- salt
- vegetable oil
- 1/3 lemon
Boil the potatoes in salted water with garlic, thyme, and bay leaves. Cut into small half-rings or cubes. Slice the mushrooms and sauté in vegetable oil with a splash of lemon juice until lightly golden. In a salad bowl, combine the potatoes, mushrooms, and onion cut into half-rings. Separately whisk together wine vinegar and olive oil, season with salt, and dress the salad.Just before serving, top with arugula and toss lightly. Do not add it in advance — the warmth will make it wilt too quickly.
Boil the potatoes in salted water with garlic, thyme, and bay leaves. Cut into small half-rings or cubes. Slice the mushrooms and sauté in vegetable oil with a splash of lemon juice until lightly golden. In a salad bowl, combine the potatoes, mushrooms, and onion cut into half-rings. Separately whisk together wine vinegar and olive oil, season with salt, and dress the salad.Just before serving, top with arugula and toss lightly. Do not add it in advance — the warmth will make it wilt too quickly.
