Mixed Herb and Frisée Salad with Roasted Potatoes

Name: Mixed Herb and Frisée Salad with Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Tip: When you use rosemary, don't throw away the stem once you pick off the leaves. If the stems are thicker, wipe them thoroughly, place them in a plastic bag and freeze. Once thawed, they make great skewers for grilling! (The moisture from thawing keeps them from burning on the grill.)

By Caroline Wright

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Mixed Herb and Frisée Salad with Roasted Potatoes

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Mixed Herb and Frisée Salad with Roasted Potatoes

Ingredients

Directions

Nutrition Facts

All Reviews for Mixed Herb and Fris&eacute;e Salad with Roasted Potatoes

All Reviews for Mixed Herb and Frisée Salad with Roasted Potatoes