Shoestring Salad

• 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

1. Peel the potato, cut it crosswise into 1/8-inch-thick slices, then cut into thin matchsticks.
2. Rinse the matchsticks thoroughly in cold water, then drain and shake or pat thoroughly dry in a kitchen towel.
3. Heat 2 inches of oil in a deep saucepan over medium heat until it registers about 350F.
4. Fry the match-sticks to golden brown and crisp, 46 minutes, stirring a little to cook them evenly.
5. Drain on paper towels and salt lightly.
6. When theyve cooled completely, you can store them in a Ziploc bag or an airtight container, and they will stay crisp for several days.
7. Place the arugula and tomato in a bowl and dress with the vinaigrette.
8. Toss, crumble in the blue cheese, and add a big handful of shoestrings.
9. Toss again and serve.

potato, salt, arugula, tomato, vinaigrette, blue cheese

Taken from www.epicurious.com/recipes/food/views/shoestring-salad-383609 (may not work)