Frisee And Roasted-Potato Salad

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Small boiling potatoes - cut into wedges
1 lb	454g / 16oz	Garlic clove - finely chopped (large)
1/4 cup	59ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Shallot - finely chopped
1 1/2 tablespoons	22ml	Sherry vinegar
		= (or red-wine vinegar)
1 1/2 teaspoons	7.5ml	Dijon mustard
1 teaspoon	5ml	Kosher salt
3/4 lb	340g / 11oz	Mixed greens - stems discarded
		= (such as frisee [French curly endive],
		Mizuna, baby spinach, and mesclun)
3		Tomatoes - halved horizontally,
		Seeded, and cut into thin wedges
1/4 cup	49g / 1.7oz	Finely-grated Parmigiano-Reggiano

Recipe Instructions

Preheat oven to 450 degrees.

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.

This recipe yields 10 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B65) - from the TV FOOD NETWORK

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