It’s apparent at this point how I feel about leftovers for pizza, so it probably doesn’t bear saying that I also love to use them in salads. Potatoes, rice, grains, roasted vegetables (asparagus is a favorite), whatever bits and pieces find their way into little bowls or containers in the fridge and need using up. This salad came about because I needed something a littler heartier to go with a vegetable pizza and didn’t want to have to run to the store. Finding myself with leftover potatoes from a weekend roast and a hunk of sweet soppressata that was almost too small to notice, I decided to make a collage. The general idea is Provençal in terms of flavor, but it’s really just a bunch of odds and ends that comes together nicely.

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Ingredients

  • Sea salt and freshly ground pepper
  • 4 small Red Bliss potatoes, cut into ½-inch pieces
  • 6 cups baby arugula
  • 1 cup cherry tomatoes, halved
  • ½ cup Niçoise or Kalamata olives, pitted
  • ¼ cup cubed thick-cut sweet soppressata, cut into ¼-inch pieces (if thin-cut, ribbons)
  • 2 tablespoons capers, drained
  • ¼ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon whole-grain mustard

Method

Bring a large pot of salted water to a boil. Add the potatoes and cook until a sharp knife just pierces them all the way through, about 8 minutes. Drain.

Meanwhile, in a large bowl, toss the arugula with the tomatoes. On a work surface, use the side of a chef’s knife to gently smash the olives, then add them to the bowl along with the soppressata and capers.

In a small lidded jar or bottle, combine the oil, lemon juice, and mustard. Season with salt and pepper. Seal and and shake well to emulsify. Adjust the dressing for seasoning if it needs it.

Add the potatoes to the large bowl (it’s good if they’re still a bit warm, as the dressing will seep into them nicely and they will wilt the arugula) and drizzle with the dressing. Toss well and serve.

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