Frisee and Roasted-Potato Salad Recipe

Name: Frisee and Roasted-Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 450 degrees F.
2
Roast potatoes: Toss potatoes with garlic, 2 tablespoons oil, and salt and pepper, to taste.
3
Arrange wedges in 1 layer in an oiled shallow baking pan.
4
Roast in upper third of oven 15 minutes, then turn over.
5
Roast until golden and cooked through, about 5 minutes more.
6
To make the salad: Whisk together shallot, vinegar, mustard, salt, and pepper, to taste.
7
Add remaining oil in a slow stream, whisking until emulsified.
8
Toss together greens, potatoes, tomatoes, 3 tablespoons of Parmigiano-Reggiano, and enough vinaigrette to coat.
9
Sprinkle remaining Parmigiano-Reggiano over salad and serve.

358

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 11 ingredients. The key ingredients include: 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, and more.

Yes, Frisee and Roasted-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 Roasted-Potato Salad

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