Best Frisée And Roasted Potato Salad Recipes

Frisee Salad with Dijon Vinaigrette image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 6

1/4 cup white-wine vinegar
2 tablespoons Dijon mustard
Coarse salt and ground pepper
1/2 cup olive oil
1 pound frisee, trimmed and roughly torn
1 bunch fresh chives, cut into 1-inch lengths

Steps:

In a blender (or screw-top jar), combine vinegar and mustard. Season with salt and pepper, and blend well to combine. Add oil, and blend until combined and thickened.
Place frisee and chives in a large serving bowl; toss with vinaigrette, and serve.

Frisee Salad with Roasted Garlic Dressing image

Provided by Bobby Flay

Categories appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

8 cloves garlic, roasted and peeled
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
1/2 cup olive oil
1/2 pound frisee, washed, dried and torn into bite-sized pieces
1/4 cup Roasted Garlic Vinaigrette
Salt and freshly ground black pepper
3 plum tomatoes, quartered
Parmigiano-Reggiano, thinly shaved
1/2 red onion, thinly sliced
Chopped cilantro

Steps:

For the vinaigrette:
Combine the garlic, vinegar, mustard, honey, lime juice and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.
For the salad:
Place the frisee in a large bowl, add 1/4 cup of the vinaigrette, season with salt and pepper, to taste and toss to coat. Put the tomatoes in a bowl, add a few tablespoons of the dressing, season with salt and pepper, to taste, and toss to coat.
Divide the frisee among 4 to 6 large plates, arrange 3 of the tomato quarters around the perimeter of each plate. Garnish with shaved cheese and chopped cilantro. Drizzle with the remaining vinaigrette and serve.

Frisée and Roasted-Potato Salad image

Yield Makes 8 servings

Number Of Ingredients 10

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

Steps:

Preheat oven to 450°F.
Roast potatoes:
Toss potatoes with garlic, 2 tablespoons oil, and salt and pepper to taste.
Arrange wedges in 1 layer in an oiled shallow (1-inch) baking pan. Roast in upper third of oven 15 minutes, then turn over. Roast until golden and cooked through, about 5 minutes more.
Make salad:
Whisk together shallot, vinegar, mustard, kosher salt, and pepper to taste. Add remaining oil in a slow stream, whisking until emulsified. Toss together greens, potatoes, tomatoes, three fourths of Parmigiano Reggiano, and enough vinaigrette to coat.
Sprinkle remaining Parmigiano Reggiano over salad and serve.