Frisee & Fingerling Potato Salad
Preheat oven to 450 degrees F.Advertisement
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.
1 starch, 1/2 vegetable, 2 fat