Shoestring Salad
Ingredients
1 russet potato
Oil for frying
Salt
2 handfuls of arugula
1 ripe tomato, sliced or diced
Classic French Vinaigrette (p. 90)
2 tablespoons blue cheese
Preparation
Step 1
Peel the potato, cut it crosswise into 1/8-inch-thick slices, then cut into thin matchsticks. Rinse the matchsticks thoroughly in cold water, then drain and shake or pat thoroughly dry in a kitchen towel. Heat 2 inches of oil in a deep saucepan over medium heat until it registers about 350°F. Fry the match-sticks to golden brown and crisp, 4–6 minutes, stirring a little to cook them evenly. Drain on paper towels and salt lightly. When they’ve cooled completely, you can store them in a Ziploc bag or an airtight container, and they will stay crisp for several days.
Step 2
Place the arugula and tomato in a bowl and dress with the vinaigrette. Toss, crumble in the blue cheese, and add a big handful of shoestrings. Toss again and serve.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
