ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mixed Herb and Frisée Salad with Roasted Potatoes

Photo: Travis Rathbone
Prep time 15 mins
Cook time 30 mins
Yield Serves: 4

Ingredients

  • 1 tablespoon fresh rosemary
  • 1 clove garlic
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 pound new potatoes (about 18), halved
  • 4 cups frisée (from 2 small heads), torn into bite-size pieces
  • 2 cups fresh parsley leaves, torn or roughly chopped
  • 1 cup fresh basil leaves, torn or roughly chopped
  • 1/2 cup fresh mint leaves, torn or roughly chopped
  • 1 tablespoon red wine vinegar
  • 1 1/2 tablespoons grainy mustard

Nutrition Information

  • calories 218
  • fat 11 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 5 g
  • carbohydrate 26 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 4 mg
  • sodium 263 mg
  • calcium 95 mg

How to Make It

  1. Preheat oven to 400°F. Finely chop rosemary and garlic together and gather into a pile on a cutting board. Sprinkle rosemary-garlic mixture with salt and 1/4 tsp. pepper and grind with flat side of a chef's knife to form a paste. Transfer herb paste to a medium bowl along with 1 Tbsp. oil; add potatoes and toss until well coated.

  2. On a large foil-lined rimmed baking sheet, arrange potatoes in a single layer. Roast, tossing once, until golden brown and tender, about 30 minutes.

  3. On a serving plate, combine frisée, parsley, basil and mint. In a small bowl, whisk vinegar, mustard and remaining oil. Just before serving, drizzle salad with dressing and toss. Scatter potatoes over salad and serve.