Frisee & Fingerling Potato Salad

Frisee & Fingerling Potato Salad

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From: EatingWell Magazine, November/December 2015

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1½ pounds fingerling potatoes or baby yellow potatoes, halved lengthwise
  • 4 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon chopped shallot
  • 1 tablespoon capers, rinsed and coarsely chopped
  • ¼ teaspoon ground pepper
  • 8 cups torn frisée (1 to 2 heads)
  • ¾ cup fresh parsley leaves, coarsely chopped
  • ¼ cup pitted green olives, quartered

Preparation

  • Active

  • Ready In

  1. Preheat oven to 450°F.
  2. Toss potatoes with 1 tablespoon oil and ¼ teaspoon salt in a large bowl. Place cut-side down on a large baking sheet. Roast until tender and golden, about 15 minutes.
  3. Meanwhile, combine vinegar, shallot, capers, pepper and the remaining ¼ teaspoon salt in a large bowl. Whisk in the remaining 3 tablespoons oil.
  4. 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 information

  • Serving size: about 1½ cups
  • Per serving: 163 calories; 9 g fat(1 g sat); 4 g fiber; 18 g carbohydrates; 2 g protein; 87 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 1,576 IU vitamin A; 17 mg vitamin C; 51 mg calcium; 1 mg iron; 239 mg sodium; 457 mg potassium
  • Nutrition Bonus: Vitamin A (32% daily value), Vitamin C (28% dv), Folate (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ vegetable, 2 fat

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