Eating this uncomplicated, vegetarian meal is like taking a trip to the French countryside. With its crisp potatoes and oozing egg, this salad is simple, elegant, and pure deliciousness. Feel free to substitute your favorite green for the frisée. Serve with rustic, crusty bread and a French white wine for an enlightening experience.
To look at the recipe — which also makes a beautiful brunch — read more.
12 new potatoes, quartered Serves 4.
2 heads garlic, peeled (about 20 cloves)
½ cup plus 4 tablespoons olive oil, divided
4 tsp. Dijon mustard
2 tsp. lemon juice
1 tsp. red-wine vinegar
8 cups bite-size pieces of frisée (about 3 to 4 small heads), rinsed
12 new potatoes, quartered