French Fry Deluxe Salad Recipes

MEDITERRANEAN LOADED FRENCH FRY SALAD RECIPE BY TASTY

Steps:

• Make the yogurt sauce: In a medium bowl, mix together the yogurt, parsley, dill, garlic, salt, and lemon juice. Cover and refrigerate until ready to use, up to 1 week.
• In a large, heavy-bottomed pot, heat 2-3 inches (5-7.5 cm) of vegetable oil over medium-low heat until the temperature reaches 325°F (170°C).
• Make the fries: Fill a large bowl with cold water, the ice, and 1 tablespoon of lemon juice.
• Peel the potatoes and slice into ¼-inch (½ cm) thick strips about 3 inches long. Transfer the potato slices to the cold water as you go. Rinse the potatoes under more cold water in the bowl until the water runs clear, rinsing off any excess starch. Add the remaining tablespoon of lemon juice and chill in the refrigerator for 30 minutes.
• Line 2 baking sheets with thick paper, such as brown paper grocery bags.
• Remove the potatoes from the fridge and drain, then dry completely with a clean kitchen towel.
• Working in batches, cook the potatoes in the hot oil for 6-8 minutes, or until they're soft and light golden in color. Remove the fries from the oil using a wire mesh skimmer and transfer to the prepared baking sheets to drain. Let stand at room temperature for 15-20 minutes.
• Increase the oil temperature to 375°F (190°C).
• Working in batches, return the fries to the hot oil and cook for another 2-3 minutes, or until golden brown and crispy. Drain on clean paper-lined baking sheets. Sprinkle generously with the zesty seasoning
• To assemble, spread a layer of fries on a platter and top with some of the yogurt sauce, the chickpeas, cucumbers, lettuce, tomato, red onion, and feta. Top with more yogurt sauce. Sprinkle with dill.
• Enjoy!

ARUGULA AND STEAK SALAD WITH FRENCH FRY CROUTONS

Steps:

• Preheat the oven to 425 degrees F.
• Toss the fries with 1 teaspoon of the paprika. Lay out in a single layer on a baking sheet and bake until crispy, about 30 minutes.
• Sprinkle the steak with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1/2 tablespoon of the oil in a large skillet over medium-high heat until very hot. Add the steak and cook, flipping once, until brown on both sides and cooked to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board (reserve the skillet) and let rest 5 minutes.
• Add 1/4 cup water and the remaining 1/2 teaspoon paprika to the skillet and boil over medium-high heat, scraping up any brown bits, until slightly reduced, about 30 seconds. Remove from the heat stir in the mustard, vinegar, soy sauce, Worcestershire and the remaining 2 tablespoons oil.
• Thinly slice the steak against the grain. Pour any accumulated juices into the skillet with the vinaigrette in the skillet. Toss the arugula and vinaigrette together in a large bowl. Season with salt and pepper. Divide the salad, steak and French fries among 4 plates.

FRENCH FRY SALAD

Steps:

• Toss half a 28-ounce bag frozen shoestring fries with 2 teaspoons each olive oil and chopped rosemary. Spread on a baking sheet and bake at 425˚ until crisp, about 30 minutes. Meanwhile, mix 1/2 minced shallot, 3 tablespoons champagne vinegar and a pinch of salt in a large bowl; whisk in 2 tablespoons olive oil and 1 tablespoon Dijon mustard. Add 1 chopped head frisee and 1/4 cup chopped chives. Add the fries and 2 ounces crumbled goat cheese, season with salt and pepper and toss.

DELUXE CHEF SALAD

Steps:

• Slice cucumber and toss with lettuce, celery and carrots. Place leaf lettuce on plate or container as an under liner. Add the greens.
• Place the remaining ingredients in neat rows across the greens. Slice the meat and cheese in strips and place on top of the salad. Serve with your choice of fat-free salad dressing.