Sometimes I just want a salad for a meal, with lots of complex textures and flavors, and this is one of my favorites. Both refreshing and substantial, it delivers a wallop of flavor. Best of all, a lot of the ingredients can come straight from the cupboard.
- 1 pound russet potatoes, peeled, cut into 1-inch chunks
- ½ teaspoon kosher salt, plus more for the pot
- 6 anchovy fillets
- 2 tablespoons red-wine vinegar
- 1 tablespoon Dijon mustard
- ¼ cup extra-virgin olive oil
- One 15-ounce can cannellini beans, drained and rinsed
- 1 bunch scallions, trimmed and chopped (about 1 cup)
- 6 cups baby arugula
- 2 hard-boiled eggs, peeled and quartered
In a medium saucepan, put the potatoes in salted cold water to cover. Bring to a simmer, and cook until tender but not mushy, about 10 to 12 minutes. Drain well.
While the potatoes cook, make the dressing. In a mini–food processor, pulse together the anchovies, vinegar, and mustard. With the processor running, drizzle in the olive oil to make a smooth, emulsified dressing.
When the potatoes are cooked, put them in a large bowl with the beans and scallions. Season with ¼ teaspoon salt, and toss with about three-quarters of the dressing.
In another bowl, toss the arugula with the remaining ¼ teaspoon salt and the remaining dressing. Add the eggs, and toss gently. Serve the salad on plates, with the arugula-egg mixture mounded on top of the potatoes.