Best Recipe for Frisee and Roasted-Potato Salad
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
Instructions
- Preheat oven to 450 degrees 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 baking pan. Roast in upper third of oven 15 minutes, then turn over. Roast until golden and cooked through, about 5 minutes more.
- To make the salad: Whisk together shallot, vinegar, mustard, salt, and pepper, to taste. Add remaining oil in a slow stream, whisking until emulsified. Toss together greens, potatoes, tomatoes, 3 tablespoons of Parmigiano-Reggiano, and enough vinaigrette to coat.
- Sprinkle remaining Parmigiano-Reggiano over salad and serve.
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