New Potato Frisée Salad Recipes

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FRISéE AND ROASTED-POTATO SALAD



Frisée and Roasted-Potato Salad image

Categories     Salad     Leafy Green     Potato     Tomato     Side     Roast     Picnic     Parmesan     Summer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1 1/2 lb small boiling potatoes, cut into wedges
1 large garlic clove, finely chopped
7 tablespoons olive oil
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 lb mixed greens such as frisée (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

Steps:

  • Preheat oven to 450°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 (1-inch) baking pan. Roast in upper third of oven 15 minutes, then turn over. Roast until golden and cooked through, about 5 minutes more.
  • Make salad:
  • Whisk together shallot, vinegar, mustard, kosher salt, and pepper to taste. Add remaining oil in a slow stream, whisking until emulsified. Toss together greens, potatoes, tomatoes, three fourths of Parmigiano Reggiano, and enough vinaigrette to coat.
  • Sprinkle remaining Parmigiano Reggiano over salad and serve.

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