Recipe courtesy of Gourmet Magazine
Episode: Elegant Soiree
45 min
25 min
10 servings



Preheat oven to 450 degrees F.

Roast potatoes: Toss potatoes with garlic, 2 tablespoons oil, and salt and pepper, to taste.

Arrange wedges in 1 layer in an oiled shallow baking pan. Roast in upper third of oven 15 minutes, then turn over. Roast until golden and cooked through, about 5 minutes more.

To make the salad: Whisk together shallot, vinegar, mustard, salt, and pepper, to taste. Add remaining oil in a slow stream, whisking until emulsified. Toss together greens, potatoes, tomatoes, 3 tablespoons of Parmigiano-Reggiano, and enough vinaigrette to coat.

Sprinkle remaining Parmigiano-Reggiano over salad and serve.


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