This hearty, healthy, filling salad is tasty and easy, the latter because it’s almost completely grilled. It’s seriously simple and tasty. Sweet from the onion and pepper, tangy from the grilled lemon, filling and texturally satisfying because of the char-grilled potatoes, it’s a salad that doesn’t feel like a "salad."
- 5 red potatoes, halved then cut into thirds
- 1 white onion, cut into 3 thick rings
- 1 red onion, cut into 3 thick rings
- 4 Meyer lemons, halved
- 1 red bell pepper, halved, pith removed, and quartered
- 1 Tablespoon plus 1 teaspoon olive oil
- Salt and pepper, to taste
- 1 sprig rosemary
- 2 Teaspoons Kewpie mayonnaise
- 1 bunch chives, minced
- 1 bunch arugula
Preheat a gas grill on high heat.
Place the potatoes, onions, Meyer lemons, and bell pepper in a bowl, drizzle 2 teaspoons of the olive oil over everything, and season with salt and pepper, to taste.
Scatter the potatoes on the grill. If you have a second grill level above the grill, put the onions, lemons, and bell pepper there. If not, put them around the outside parts of the grill where the temperature is a bit lower.
Place the rosemary over the potatoes and cook for about 10-11 minutes, then remove the lemon halves and turn the potatoes twice within the next 8-10 minutes. Then, transfer to a large bowl.
Squeeze out the juice from the grilled lemons into a small bowl and reserve until cool. Then mix in the Kewpie mayonnaise and remaining olive oil to compose a simple dressing. Season with salt and pepper, to taste.
Quarter each piece of grilled potato, and chop the onions and red pepper. When all components are cool, toss them together with the chives and 1/2 of the dressing.
Dress the arugula with the rest of the dressing. When everything is cool, toss everything together and serve.