Frisee-and-Potato Salad Recipe

Name: Frisee-and-Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large baking potato; 2 tablespoons mustard seeds; 1/2 cup extra-virgin olive oil; 2 tablespoons minced shallots; 2 teaspoons minced garlic; 2 tablespoons sherry vinegar; 1 teaspoon Dijon mustard; Salt; Pepper; 2 teaspoons nutritional yeast; 6 ounces frisee, white and light green parts only, torn into bite-size pieces (8 cups); 2 tablespoons chopped chives; 1/2 cup finely grated cauliflower

Servings: persons

1 large baking potato
2 tablespoons mustard seeds
1/2 cup extra-virgin olive oil
2 tablespoons minced shallots
2 teaspoons minced garlic
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
Salt
Pepper
2 teaspoons nutritional yeast
6 ounces frisee, white and light green parts only, torn into bite-size pieces (8 cups)
2 tablespoons chopped chives
1/2 cup finely grated cauliflower

1
Preheat the oven to 425.
2
Wrap the potato in foil and bake for about 1 hour, until tender.
3
Let the potato cool, then cut into 1/2-inch dice.
4
Meanwhile, in a medium saucepan of boiling water, cook the mustard seeds for 5 minutes.
5
Remove from the heat and let stand for 5 minutes.
6
Drain well.
7
Wipe out the saucepan and heat 2 tablespoons of the olive oil in it.
8
Add the shallots and garlic and cook over moderately high heat, stirring, until lightly browned, about 3 minutes.
9
Remove from the heat and whisk in 1/4 cup of the olive oil, then whisk in the vinegar, mustard and mustard seeds.
10
Season with salt and pepper.
11
In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil.
12
Add the diced potato and cook over moderately high heat, stirring occasionally, until browned and crisp in spots, about 7 minutes.
13
Season with salt and pepper and sprinkle with the nutritional yeast.
14
In a large bowl, toss the potato with the frisee, chives and half of the dressing; season with salt and pepper.
15
Transfer the salad to a platter and sprinkle the cauliflower on top.
16
Serve the remaining dressing on the side.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large baking potato, 2 tablespoons mustard seeds, 1/2 cup extra-virgin olive oil, 2 tablespoons minced shallots, and more.

Yes, Frisee-and-Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Frisee-and-Potato Salad

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