French fries salad
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
If you love hearty potato salads, try this unique twist with crispy fries. Toss hot fries with luscious frisee lettuce in a vinaigrette and top with crumbled goat cheese. Serve immediately to prevent the fries from getting too soggy from the dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half a bag of frozen French fries
- 1 bunch frisee lettuce
- 60 gr. goat cheese
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Recipes with similar ingredients: French fries, frisée salad, goat cheese, Dijon mustard, champagne vinegar, rosemary
Cooking the dish according to the recipe:
- Toss half a bag (800 g) of frozen French fries with 2 teaspoons of olive oil and 2 teaspoons of chopped rosemary. Place on a baking sheet and bake in the oven at 425°F (220°C) until crisp, about 30 minutes.
- Meanwhile, in a large bowl, combine half the chopped shallot, 3 tablespoons champagne vinegar, and a pinch of salt; stir in 2 tablespoons olive oil and 1 tablespoon Dijon mustard. Add 1 chopped bunch frisee lettuce and 1/4 cup finely chopped chives. Add the French fries and 2 ounces crumbled goat cheese. Season with salt and pepper and toss to combine.
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