Add roast potatoes to your greens in this healthy salad recipe. Frisée holds up well to the warm olive-and-caper dressing, but any sturdy green, such as curly endive or escarole, works too. Source: EatingWell Magazine, November/December 2015

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Toss potatoes with 1 tablespoon oil and 1/4 teaspoon salt in a large bowl. Place cut-side down on a large baking sheet. Roast until tender and golden, about 15 minutes.

  • Meanwhile, combine vinegar, shallot, capers, pepper and the remaining 1/4 teaspoon salt in a large bowl. Whisk in the remaining 3 tablespoons oil.

  • Reserve 2 tablespoons of the dressing in a small bowl. Add frisee (or endive) to the large bowl and toss to coat. Transfer to a large serving platter. Toss the roasted potatoes, parsley and olives with the reserved 2 tablespoons dressing. Serve on top of the greens.


Make Ahead Tip: Cover and refrigerate the dressing (Step 3) for up to 2 days.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

163 calories; total fat 9.1g 14% DV; saturated fat 1g; cholesterolmg; sodium 239mg 10% DV; potassium 457mg 13% DV; carbohydrates 18.4g 6% DV; fiber 3.6g 14% DV; sugar 1g; protein 2.2g 4% DV; exchange other carbs 1; vitamin a iu 1577IU; vitamin c 17mg; folate 87mcg; calcium 51mg; iron 1mg; magnesium 27mg; thiaminmg.