Even in Martha's darkness days, I was a fan. I was never I fan of what she did to get into those darkest days, but I was always a fan of her cooking because Martha makes good, honest food.
I love Martha's Meatless cookbook. I have flagged a ton of recipes to try and I know that even if you're not keen in eating meatless everyday, that you'd love a lot of her recipes in Meatless too.
Today I am sharing my spin on Martha's Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing. I've substituted asparagus for Martha's green beans and changed her dressing a little too by adding a little curry to the party with my Curried Citrus Yogurt Sauce, but both options are as tasty as can be. :)
1 1/2 lbs fingerling potatoes, cut into coins
1 lb of asparagus
3 cups arugula
3/4 cup plain yogurt
2 tablespoons each of lemon and orange juice
1/2 teaspoon each of lemon and orange zest
2 teaspoons curry powder
1 teaspoon honey
1/3 cup toasted walnuts
Salt and pepper to taste
1. Boil potatoes in salted water and steam asparagus until soft. Let cool in an ice bath and then chop asparagus into 11/2 inch pieces.
2. Meanwhile, make your dressing. Finely chop walnuts and then add to a bowl with yogurt, citrus juices and zests, curry powder, honey, and salt and pepper. Slowly pour in oil, whisking constantly, until emulsified.
3. Combine potatoes, asparagus, and arugula in a large bowl. Add as much dressing as you like and toss to combine.
I have served this salad as a main course and it's gone over really well, but I bet it would be great as a side dish at a BBQ too.
And I was telling a white lie earlier. I actually prefer my salad to Martha's salad. I'm not saying I'm a better cook, I'm just saying the curry was an awesome addition.