New Potato Frisée Salad Recipes

WARM POTATO AND FRISEE SALAD

Warm Potato and Frisee Salad image

For a burst of color, play around with heirloom potato varieties, such as Russian Banana, Red Gold, and Purple Majesty.

Provided by Martha Stewart

Time 55m

Number Of Ingredients 8

Ingredients

8 baby Yukon Gold potatoes (10 ounces), halved
Coarse salt and freshly ground pepper
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
1 head frisee, trimmed
4 fresh chives, cut into 1-inch pieces (2 tablespoons)

Steps:

Place potatoes in a medium pot of salted water. Bring toa boil. Reduce heat, and simmer until potatoes are forktender, 10 to 15 minutes. Drain. Meanwhile, whisk togethervinegar, shallot, and mustard. Pour in oil in a slow, steadystream, whisking constantly until emulsified. Season withsalt and pepper.
Toss warm potatoes with three-quarters of the vinaigrette,and let stand for 30 minutes.
Toss marinated potatoes with frisee and remaining vinaigrette. Sprinkle with chives.

FRISéE AND ROASTED-POTATO SALAD

Frisée and Roasted-Potato Salad image

Categories Salad Leafy Green Potato Tomato Side Roast Picnic Parmesan Summer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

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.

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