Frisée And Roasted-Potato Salad

More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
330
FAT
45%
CHOL
1%
SOD
44%

Comments

Add a comment

Ingredients for 8 servings

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

You might also like

Sweet Corn And Roasted Red Pepper Potato Salad
The Year In Food
Roasted Pork Loin With Black-Bean And Sweet-Pot...
Martha Stewart
Crispy Pork Belly With Roast Potatoes And Salad...
Donal Skehan
Warm Roasted Fingerling Potato Salad
Running With Tweezers
Roasted Radish And Potato Salad With Black Must...
Food52
Roasted Potato Salad With Bell Peppers, Roasted...
Fine Cooking
Roasted Goose With Sautéed Potatoes And Dandeli...
Michael Ruhlman
Another Potato Salad, With Roasted Peppers, Lot...
Food52
Dinner Tonight: Roasted Poblano-Potato Salad Wi...
Serious Eats
Dinner Tonight: Roasted Poblano-Potato Salad Wi...
Serious Eats