Big Green Salad with Tiny Hasselback Potatoes and Horseradish Dressing
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 223
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 9
- Sodium
- 435
- Total: 55 min
- Active: 25 min
Ingredients
Potatoes:
1 pound (454 grams) fingerling potatoes, of similar size
3 tablespoons (38 grams) extra-virgin olive oil, plus more as needed
1 teaspoon dried dill
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon garlic powder
Freshly ground black pepper
Salad Dressing:
1/4 cup (52 grams) mayonnaise
1/4 cup (60 grams) sour cream
2 tablespoons (6 grams) chopped fresh chives
2 tablespoons (6 grams) chopped fresh dill
2 tablespoons (30 grams) white wine vinegar
1 to 2 tablespoons (15 to 30 grams) drained prepared horseradish
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt
Freshly ground black pepper
Salad:
1 head butter lettuce, torn into bite-size pieces
1 head frisée, trimmed and torn into bite-size pieces (or mixed spring greens)
4 radishes, thinly sliced
1 small bulb fennel, quartered, cored and thinly sliced, plus a handful of tender fronds, for garnish
Flaky salt
Directions
Special equipment:
2 metal skewers- Arrange oven racks in the middle and upper third positions. Preheat the oven to 425 degrees F. Line a baking sheet with parchment and set aside.
- For the potatoes: Place 2 metal skewers parallel on your cutting board. Nestle a potato, parallel, in the middle of the skewers. Use the skewers as a guide to cut the potato crosswise but not completely through, slicing in 1/8-inch intervals; repeat with the remaining potatoes. Add to a large bowl.
- Drizzle the potatoes with the olive oil and add the dill, paprika, kosher salt, garlic powder and several grinds of black pepper. Toss gently to coat the potatoes in the seasonings (being careful not to break the potatoes). Transfer the potatoes to the prepared baking sheet cut-side up.
- Roast on the middle rack until the cuts begin to open, about 20 minutes. Increase the oven temperature to 475 degrees F and move the potatoes to the upper rack. If the potatoes seem dry, drizzle with more olive oil. Roast until the potatoes are golden brown and crispy, about an additional 10 minutes. Let cool slightly.
- For the salad dressing: In a small mixing bowl, whisk together the mayonnaise, sour cream, chives, dill, vinegar, horseradish, mustard, honey, kosher salt and a few grinds of black pepper until thoroughly combined.
- For the salad: Into a large serving bowl, add the butter lettuce, frisée (or alternate greens), radishes and fennel. Drizzle with about half of the dressing and toss well. Add half of the potatoes and toss gently. Top with the remaining potatoes and drizzle with the remaining dressing. Garnish with fennel fronds and a sprinkle of flaky salt. Serve immediately.
- This salad is best eaten as soon as it’s made. The dressing can be made a day ahead and the vegetables can be prepped a day ahead as well.