FRISéE SALAD WITH CREAMY TRUFFLE VINAIGRETTE

Frisée Salad with Creamy Truffle Vinaigrette image

Provided by Joan Hunt

Categories Salads

Number Of Ingredients 14

DRESSING
2 Tbsp vegan mayonnaise or regular
1 1/2 tsp white truffle oil
1 1/2 Tbsp chopped fresh chives
1 1/2 tsp dijon mustard
1/4 tsp sherry vinegar
2 Tbsp olive oil
SALAD
3 large yukon gold potatoes, diced
2 Tbsp canola or safflower oil
8 c frisée lettuce, leaves left whole(2 heads)
2 medium tomatoes, cut into wedges
1 bunch french breakfast radishes or red radishes, quartered lengthwise (1 cup)
1 c roasted pistachios, crushed

Steps:

1. To make Dressing: Whisk together mayonnaise, truffle oil, chives, mustard, and vinegar in bowl. Whisk in olive oil. Season with salt and pepper, if desired.
2. To make Salad: Preheat oven to 400°F. Toss potatoes with canola oil on baking sheet, then spread into single layer, and season with salt and pepper, if desired. Bake 25 minutes, or until golden brown, turning occasionally.
3. Toss frisée with Dressing. Arrange potatoes on platter, top with frisée, and garnish with tomatoes, radishes, and pistachios.