Mixed Herb and Frisée Salad with Roasted Potatoes

Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 218
  • Fat: 11g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5g
  • Carbohydrate: 26g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 4mg
  • Sodium: 263mg
  • Calcium: 95mg

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

Preparation

  1. 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. 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. 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.
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