A GREEN SALAD with substance? Or a potato salad made light with beautiful salad greens? However you describe it, this is a wonderful salad that can form the basis of a light summer meal.
SERVES: 4 TO 6
INGREDIENTS:
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 teaspoon Dijon mustard
- ⅓ cup extra virgin olive oil
- Coarse sea salt or kosher salt and freshly ground black pepper
- 1½ pounds small new potatoes, halved or quartered
- 1 shallot, minced
- ¼ cup finely grated Parmigiano-Reggiano cheese
- 6 cups torn mixed salad greens or mesclun, such as frisée, baby spinach, mizuna, and radicchio
- ¼ cup chopped mixed fresh herb leaves, such as basil, oregano, marjoram, parsley, thyme, sage, and mint
- ½ Vidalia or other sweet onion, thinly sliced
- 2 ripe tomatoes, cut into wedges, for garnish
INSTRUCTIONS:
- Preheat the oven to 425°F. Lightly oil a rimmed baking sheet.
- In a small bowl, combine the vinegar and mustard. Slowly drizzle in the oil, whisking until fully emulsified. Season with salt and pepper to taste.
- Place the potatoes and shallot in a large bowl. Drizzle with 3 tablespoons of the vinaigrette and toss to coat. Arrange in a single layer on the baking sheet.
- Roast for 30 to 40 minutes, until the potatoes are lightly browned and tender when pierced with a fork, stirring and turning occasionally for even cooking. Sprinkle with half the cheese and toss to coat.
- Just before serving, in a large serving bowl, combine the greens, herbs, onion, potatoes, and remaining cheese. Toss to mix. Add the remaining vinaigrette and toss to coat. Season with salt and pepper to taste. Garnish with the tomatoes and serve at once.
