Greens in the salad and on the salad? Yes, please. This basil-arugula pesto turns this easy– but not boring– salad into something special. The sweetest tomatoes and tender baby potatoes are roasted and placed on a bed of baby greens and drizzled with dressing.
4 roma tomatoes, cut in half
4 baby potatoes, quartered
2 cups baby greens
1 cup baby arugula
4 garlic cloves, pressed
1/2 bunch fresh basil leaves
1/4 cup blanched slivered almonds
the juice of 2 lemons
1 tablespoon white miso
1/3 cup water
- Potatoes and tomatoes: Line the bottom of the air fryer with parchment paper. Add the tomatoes and potatoes. Cook on the highest setting for twelve minutes. Remove the tomatoes, flip the potatoes, and cook them for another ten minutes.
- Dressing: In a high speed blender, pulverize the almonds until they are powdery. Add the basil, oregano, lemon juice, miso, garlic, and water, and puree on the highest setting until smooth.
- Plating: Put 1/2 of the salad greens and onions on two plates. Arrange the potatoes and tomatoes on top and drizzle with the dressing.