Mixed Herb and Frisée Salad with Roasted Potatoes

Health Staff
Updated
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.)

Yields: Serves: 4

Prep Time time: 15 minutes

Cook Time time: 30 minutes

Ingredients

  • 1 fresh rosemary

  • 1 clove garlic

  • 1/4 kosher salt

  • Freshly ground black pepper

  • 3 olive oil

  • 1 new potatoes (about 18), halved

  • 4 frisée (from 2 small heads), torn into bite-size pieces

  • 2 fresh parsley leaves, torn or roughly chopped

  • 1 fresh basil leaves, torn or roughly chopped

  • 1/2 fresh mint leaves, torn or roughly chopped

  • 1 red wine vinegar

  • 1 1/2 grainy mustard

Nutrition

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

Directions

  1. 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.