Active Time

　　45 minutes

　　Total Time

　　45 minutes

　　

Ingredients

Makes 8 servings

　　1 1/2 lb small boiling potatoes, cut into wedges

　　1 large garlic clove, finely chopped

　　7 tablespoons olive oil

　　1 shallot, finely chopped

　　1 1/2 tablespoons Sherry vinegar or red-wine vinegar

　　1 1/2 teaspoons Dijon mustard

　　1 teaspoon kosher salt

　　3/4 lb mixed greens such as frisée (French curly endive), mizuna, baby spinach, and mesclun, coarse stems discarded

　　3 tomatoes, halved horizontally, seeded, and cut into thin wedges

　　1/4 cup finely grated Parmigiano Reggiano

　　

Step 1

Preheat oven to 450°F.

　　

Roast potatoes:

Step 2

Toss potatoes with garlic, 2 tablespoons oil, and salt and pepper to taste.

　　

Step 3

Arrange wedges in 1 layer in an oiled shallow (1-inch) baking pan. Roast in upper third of oven 15 minutes, then turn over. Roast until golden and cooked through, about 5 minutes more.

　　

Make salad:

Step 4

Whisk together shallot, vinegar, mustard, kosher salt, and pepper to taste. Add remaining oil in a slow stream, whisking until emulsified. Toss together greens, potatoes, tomatoes, three fourths of Parmigiano Reggiano, and enough vinaigrette to coat.

　　

Step 5

Sprinkle remaining Parmigiano Reggiano over salad and serve.