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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Frisee and Roasted-Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions