Name: Peasant Salad
Total time: 30 min
Ingredients: 2 medium yellow potatoes, peeled and sliced 1/8-inch thick; 2 slices bacon; ¼ cup brewed black tea; 3 tablespoons lemon juice; 1 tablespoon canola oil; 1 teaspoon red-wine vinegar; ½ teaspoon salt; Ground pepper to taste; 1 head frisée or other chicory, torn; 2 heads Belgian endive, cut on the diagonal into wide strips; 1 large red or yellow tomato, seeded and diced; 1 cup croutons (see Tip); ½ cup chopped fresh parsley; ¼ cup crumbled Roquefort or other blue cheese

Directions

Step 1

Place potatoes in a medium saucepan and cover with water by 1 inch. Bring to a boil over high heat and cook until just tender, 8 to 10 minutes. Drain and transfer to a large bowl.

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Step 2

Cook bacon in a small skillet until crisp. Drain on a paper-towel-lined plate. Crumble over the potatoes.
Step 3

Whisk tea, lemon juice, oil and vinegar in a small bowl until blended. Season with salt and pepper. Pour the dressing over the potatoes and bacon and toss to coat. Add frisée (or chicory), endive, tomato, croutons, parsley and cheese; toss well. Serve immediately.

Tips

Tip: To make your own croutons: Cut day-old bread into 1/2-inch cubes. Coat a baking sheet with olive-oil spray; spread bread cubes in a single layer and coat them lightly with the spray. Season with salt and pepper. Bake at 350°F, stirring once or twice, until golden, 15 to 20 minutes. Cool; store in a plastic bag for up to 4 days.

Nutrition Facts

Serving Size: about 2 cups

Per Serving:

111 calories; protein 3g; carbohydrates 16g; dietary fiber 2g; sugars 2g; fat 5g; saturated fat 1g; cholesterol 3mg; vitamin a iu 703.6IU; vitamin c 23.5mg; folate 24.5mcg; calcium 37.7mg; iron 0.9mg; magnesium 10.4mg; potassium 191mg; sodium 313mg.

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts