Instructions: To make the salad:
Boil or steam the potatoes in water to cover with the 2 bay leaves until the potatoes are tender but not mushy. Drain; discard the bay leaves. Let potatoes cool, then slice them with the skins on.

Shred the cabbage and blanch or steam in salted water for 3 to 4 minutes.

Drain and dry. Cover an oval platter with the cabbage. Arrange the sliced potatoes on top of the cabbage, overlapping each slice.

Next add the slices of onion, pimento, and celery. Sprinkle the celery leaves, cilantro, and arugula around the edge. Serve with the fiery vinaigrette on the side.

To make the dressing:
Place all the dressing ingredients in a food processor fitted with a steel blade and blend until smooth.

Note: Using club soda or seltzer in a vinaigrette lightens it, so you can use less oil than you normally would.

Dressing yield: Approx. 1 cup

SERVING SUGGESTIONS: This is a great salad to accompany oven-baked chicken. Serve with corn on the cob and top off the meal with watermelon slices or Papaya Salsa (page 109). The fiery vinaigrette is also good with a cold asparagus salad or wonderful over a combined citrus salad.

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