A few weeks ago I was telling you about an amazing food magazine from New Zealand that I had happily discovered. Well this week I am so excited to report that there is a new Canadian food magazine, that in my opinion, rivals all of my favourite foodie mags. “Ricardo” magazine from Montreal has completely wowed me, and not just because it is Canadian. I found myself swooning over glossy, full page photos of sumptuous recipes and learning all sorts of tips and tricks from the detailed tutorials. I have already made a number of the recipes from the inaugural issue of “Ricardo” and was thrilled with them. Secretly, every time I go to the supermarket, I keep looking for the next issue! I may just have to subscribe to this one! (By the way, nobody is paying me to say this.)
Today’s salad is one of the recipes that piqued my interest in this first issue of “Ricardo“. I changed it up a bit, by using 3 kinds of baby potatoes: red, white and purple. Not only was it gorgeous to look at, but the variety of potatoes added some depth to the flavour of the salad. I really enjoyed the dressing, as it was light and didn’t mask the flavours of the salad. The recipe is simple and quick to make and I will make it again for sure.
So, guess what I am bringing to Fiesta Friday this week? You know it: Roasted Potato Salad with Chorizo! By now, many of you know and love Angie’s awesome blog party, but if you don’t, be sure to stop by The Novice Gardener to join us! We meet up every Friday for some R and R and share what strikes our fancy! Thanks so much to Angie and the co-hosts, who take such good care of us week after week.
Roasted Potato and Chorizo Salad
6 cups mixed potatoes: I used yellow, red, and purple baby potatoes, cut in half
2 cloves garlic, finely chopped
2 tablespoons olive oil
1 tablespoon fresh rosemary, finely chopped
4 to 5 ounces chorizo or other dried sausage, thinly sliced
4 cups arugula
3 tablespoons cider vinegar
1 tablespoon olive oil
2 teaspoons whole grain mustard
1 teaspoon honey
2 green onions, thinly sliced
salt and pepper
Preheat oven to 400° F. Line a baking sheet with parchment paper.
In a medium bowl, toss the potatoes, with the oil, garlic, and rosemary. Season with salt and pepper. Move the potatoes to the baking sheet.
Roast for about 25 minutes or until the potatoes are cooked and golden.
In a skillet, brown the chorizo slices until they are warmed through.
In a large bowl, whisk together the ingredients for the dressing. Add the warm potatoes and sausage. Toss in the arugula. Serve immediately.