Frisee and Roasted-Potato Salad

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds small boiling potatoes, cut into wedges
  • 1 large garlic clove, finely chopped
  • 1/4 cup plus 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 shallot, finely chopped
  • 1 1/2 tablespoons Sherry vinegar or red-wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • 3/4 pound mixed greens such as frisee (French curly endive), mizuna, baby spinach, and mesclun, coarse stems discarded
  • 3 tomatoes, halved horizontally, seeded, and cut into thin wedges
  • 1/4 cup finely grated Parmigiano-Reggiano
Directions
  • 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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