SHOESTRING SALAD

Shoestring Salad image

Number Of Ingredients 7

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

Steps:

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.
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.