Ingredients:
2 T sherry vinegar or red wine vinegar
2 tsp Dijon mustard
1/3 cup extra virgin olive oil
Sea salt and freshly ground black pepper
1 1/2 lbs new potatoes or small red potatoes, cut into 1-inch chunks
1 shallot, minced (or 1 T minced onion and/or garlic)
1/3 finely grated Parmesan cheese
6 cups (about 10 ounces) mixed salad greens
2 tsp mixed dried (or 1/4 cup fresh) herbs such as oregano, basil, marjoram, parsley, thyme, and sage (I used an Herb de Provence blend)
sliced tomatoes and cucumber for garnish (optional)
2 tsp Dijon mustard
1/3 cup extra virgin olive oil
Sea salt and freshly ground black pepper
1 1/2 lbs new potatoes or small red potatoes, cut into 1-inch chunks
1 shallot, minced (or 1 T minced onion and/or garlic)
1/3 finely grated Parmesan cheese
6 cups (about 10 ounces) mixed salad greens
2 tsp mixed dried (or 1/4 cup fresh) herbs such as oregano, basil, marjoram, parsley, thyme, and sage (I used an Herb de Provence blend)
sliced tomatoes and cucumber for garnish (optional)
Directions:
Preheat oven to 425 degrees F. Prepare a rimmed baking sheet with non-stick spray.
Whisk together the vinegar, herbs (if using dried), and mustard in a small bowl. Slowly drizzle in the oil, whisking until fully combined and thickened. Season with a pinch or two of salt and pepper, to taste.
Place the potatoes and shallot on the rimmed baking sheet. Drizzle with 3 T of the vinaigrette and use hands to toss the mixture, ensuring the potatoes are coated. Arrange them in a single layer on the baking sheet.
Roast for 30-40 minutes, until the potatoes are lightly browned and tender when pierced with a fork. Stir every 10 minutes or so for even cooking. When they're finished, sprinkle with half of the cheese, toss to coat, and set aside.
Just before serving, combine the greens, potatoes, remaining cheese, and remaining vinaigrette in a large bowl. If you're using fresh herbs, now is the time to add them. Toss to mix. Season with additional salt and pepper to taste. Garnish with tomatoes.
Whisk together the vinegar, herbs (if using dried), and mustard in a small bowl. Slowly drizzle in the oil, whisking until fully combined and thickened. Season with a pinch or two of salt and pepper, to taste.
Place the potatoes and shallot on the rimmed baking sheet. Drizzle with 3 T of the vinaigrette and use hands to toss the mixture, ensuring the potatoes are coated. Arrange them in a single layer on the baking sheet.
Roast for 30-40 minutes, until the potatoes are lightly browned and tender when pierced with a fork. Stir every 10 minutes or so for even cooking. When they're finished, sprinkle with half of the cheese, toss to coat, and set aside.
Just before serving, combine the greens, potatoes, remaining cheese, and remaining vinaigrette in a large bowl. If you're using fresh herbs, now is the time to add them. Toss to mix. Season with additional salt and pepper to taste. Garnish with tomatoes.
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