Potatoes and Arugula

Arugula is a seasonal green with a strong, aromatic, often bitter flavor. It is rich in vitamin C and potassium and is a wonderful addition to a mesclun summer salad, but is also cooked with pasta, potatoes and meats.

Last night I made a rather delicious arugula and potato salad. It's easy and cheap and quick. Oh, and tasty.

Warm Arugula and baby potato salad

Ingredients (just eye-ball all of these!):
Arugula
Baby potatoes
Olive oil
Salt
Lemon juice
Parmesan cheese

Directions:
Wash potatoes and coat generously with olive oil and salt. Roast in the oven (uncovered) for 45 minutes (ish) at 375deg F. Take potatoes out and put them directly into large bowl containing washed arugula. The heat from the potatoes will wilt the arugula. Mix in fresh lemon juice (I used 1/2 of a lemon) and top with as much Parm as you can handle and enjoy!