Frisee And Roasted-Potato Salad
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 large
Garlic (clove, finely chopped)1
Salt1.5 tbsps
Sherry Vinegar1.5 tsps
Dijon Mustard1 tsp
Kosher SaltDirections:
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