"Subterranean" Salad
| Ingredients | Measures |
|---|---|
| Fingerling potatoes | 6 lbs |
| Baby beets, trimmed | 3 lbs |
| Carrots, peeled and cut into 1-inch pieces | 3 lbs |
| Parsnips, peeled and cut into 1-inch pieces | 3 lbs |
| Olive oil | ½ cup |
| Salt and pepper | As needed |
| Frisée lettuce | 48 cups |
| Lemon-Mustard Vinaigrette* | 3 cups |
| Chives, cut into 4-inch pieces | As needed |
Method
Place potatoes, beets, carrots and parsnips in roasting pan. Drizzle with oil; season with salt and pepper. Roast in 400°F oven about 45 minutes or until tender. Cool; cut potatoes and beets in half.
For each serving, toss 2 cups frisée with 1 tablespoon vinaigrette until well coated; mound on plate. Toss 6 potato halves, 3 beet halves, 3 pieces of carrot and 3 pieces of parsnip with 1 tablespoon vinaigrette; scatter on top of frisée. Garnish with chives.
Yield: 24 servings
* To make Lemon-Mustard Vinaigrette, in blender, combine ½ cup Dijon mustard, ½ cup lemon juice and 4 cloves garlic. With motor running, slowly add 2 cups olives oil until emulsified. Season with salt and pepper. (Yields 2 cups)
As the demand for lighter, healthier menu options and bold global flavors continues to grow, potatoes provide the perfect canvas for menu innovation.
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