Shoestring Salad

1. 1

   Peel the potato, cut it crosswise into 1/8-inch-thick slices, then cut into thin matchsticks.

2. 2

   Rinse the matchsticks thoroughly in cold water, then drain and shake or pat thoroughly dry in a kitchen towel.

3. 3

   Heat 2 inches of oil in a deep saucepan over medium heat until it registers about 350F.

4. 4

   Fry the match-sticks to golden brown and crisp, 46 minutes, stirring a little to cook them evenly.

5. 5

   Drain on paper towels and salt lightly.

6. 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. 7

   Place the arugula and tomato in a bowl and dress with the vinaigrette.

8. 8

   Toss, crumble in the blue cheese, and add a big handful of shoestrings.

9. 9

   Toss again and serve.

* Per serving · 4 servings · Values may vary.