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Receta Frisee And Roasted Potato Salad

by Global Cookbook

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

1. Preheat oven to 450 degrees.
2. Roast potatoes: Toss potatoes with garlic, 2 Tbsp. oil, and salt and pepper, to taste.
3. 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.
4. 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.
5. Sprinkle remaining Parmigiano-Reggiano over salad and serve.
6. This recipe yields 10 servings.

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