INGREDIENTS
2
large handfuls Arugula
2
Baking potatoes, large
1
Egg yolk
1 tsp
Dijon mustard
2 tsp
Lemon juice, freshly squeezed
1
Sea salt, flaky
1
Butter or olive oil
1 tbsp
Champagne or tarragon vinegar
1/3 cup
Olive oil, extra-virgin
2 tbsp
Parmesan, grated