Sára Hrstková
Mixed Herb and Frisée Salad with Roasted Potatoes
Low calory meals před asi 10 roky z www.health.com
Ingredience
- 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
Postup
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.