Frisée and Roasted-Potato Salad |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 450°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 (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.
4. 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.
5. Sprinkle remaining Parmigiano Reggiano over salad and serve.
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