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Ingredientes
- 1 1/2 lb small boiling potatoes cut into wedges
- 1 lrg garlic clove finely minced
- 1/4 c. extra virgin olive oil plus
- 2 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1 x shallot finely minced
- 1 1/2 Tbsp. Sherry vinegar (or possibly red-wine vinegar)
- 1 1/2 tsp Dijon mustard
- 1 tsp kosher salt
- 3/4 lb mixed greens stems discarded (such as frisee [French curly endive], mizuna, baby spinach, and mesclun)
- 3 x tomatoes halved horizontally, seeded, and cut into thin wedges
- 1/4 c. finely-grated Parmigiano-Reggiano
Direcciones
- Preheat oven to 450 degrees.
- Roast potatoes: Toss potatoes with garlic, 2 Tbsp. 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 min, then turn over. Roast till golden brown and cooked through, about 5 min more.
- To make the salad: Whisk together shallot, vinegar, mustard, salt, and pepper, to taste. Add in remaining oil in a slow stream, whisking till emulsified. Toss together greens, potatoes, tomatoes, 3 Tbsp. of Parmigiano-Reggiano, and sufficient vinaigrette to coat.
- Sprinkle remaining Parmigiano-Reggiano over salad and serve.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 10 servings | |
| Calories 99 | |
| Calories from Fat 53 | 54% |
| Total Fat 6.03g | 8% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 277mg | 12% |
| Potassium 259mg | 7% |
| Total Carbs 9.69g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.87g | 1% |
| Protein 1.93g | 3% |
