NEW POTATO & FRISéE SALAD
A prepare-ahead salad ideal for weekend entertaining
Provided by James Martin
Categories Side dish
Time 45m
Number Of Ingredients 10
Steps:
- Boil the potatoes in salted water until tender, about 15 mins. Drain well in a colander and steam dry for 5-10 mins.
- Make the salad cream by mixing the flour, sugar, mustard powder and some seasoning in a bowl, then beat in the eggs and white wine vinegar. Place the bowl over a pan of simmering water, making sure the base does not touch the water, and stir continuously until it thickens enough to coat the back of a spoon, about 5-10 mins.
- Remove from the heat and cool. Add the cream and lemon juice to taste. Cover and chill until you are ready to dress the potatoes.
- Pick over the frisée, discarding any damaged leaves, then tear into bite-sized pieces. Toss the potatoes in the salad cream along with most of the chives. Arrange the frisée on a platter or in a large bowl. Spoon over the potatoes and scatter with the rest of the chives.
Nutrition Facts : Calories 266 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.13 milligram of sodium
ANN'S ROASTED POTATO SALAD
Steps:
- Preheat oven to 375 degrees F.
- Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.
FRISéE AND ROASTED-POTATO SALAD
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
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.
FRISEE SALAD WITH ROASTED GARLIC DRESSING
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.
WARM POTATO AND FRISEE SALAD
For a burst of color, play around with heirloom potato varieties, such as Russian Banana, Red Gold, and Purple Majesty.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 55m
Number Of Ingredients 8
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.
SEASONED POTATO FRIES
"Here's an easy side dish for two that can be made in minutes from scratch. I think these fries rival frozen french fries for flavor," relates Peggy Hinnah of Fulton, Missouri. "We love snacking on these crunchy morsels served straight from the oven."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potato strips in a large resealable plastic bag; add oil. Seal bag and shake gently to coat. Add seasonings; shake again. Place seasoned strips on a baking sheet coated with cooking spray., Bake potato strips at 425° for 25 minutes or until crispy. Serve immediately.
Nutrition Facts :
ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING
As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.
Provided by Hetty McKinnon
Categories dinner, salads and dressings, vegetables, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
- Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
- After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
- Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
- To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.
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- Preheat the oven to 250°. Spread the potatoes in a large ovenproof skillet. Add 1 cup of the canola oil along with the olive oil, garlic and thyme and bring to a simmer. Cover and transfer the skillet to the oven. Bake for about 45 minutes, until the potatoes are just tender. Using a slotted spoon, transfer the potatoes to a plate. Discard the garlic and thyme. Reserve the oil for another use.
- Heat a large skillet over high heat. Add the duck breasts skin side down and season with salt and pepper. Reduce the heat to low and cook until the skin is deeply golden and crisp, about 15 minutes. Spoon the fat in the skillet into a heatproof cup as it accumulates. Flip the duck breasts and cook for 3 to 4 minutes longer for medium meat. Transfer the duck breasts to a cutting board, skin side up, and let rest for 10 minutes before slicing. Wipe out the skillet.
- Spoon 4 tablespoons of the reserved duck fat into the skillet and heat until shimmering. Add the potato slices and cook over high heat, turning once, until browned and crisp, about 5 minutes. Drain on paper towels and sprinkle with salt.
- In a large bowl, whisk the remaining 1 tablespoon of canola oil with the vinegar and truffle oil and season with salt and pepper. Add the frisée, spinach and parsley and season with salt and pepper. Toss well. Serve the duck slices with the potatoes and salad.
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