Make your summer sizzle with french-fry salad

For the vinaigrette: Whisk all ingredients well.
For the Dijon dressing: Whisk all ingredients well.

For the dish
Cut the potatoes into french fries as long as the potato and about a 1/2-inch in diameter. Blanch these fries in 250° canola oil until cooked through but not browned, about 8-10 minutes. Reserve.

Add the salad greens, tomatoes, sliced onions and Parmesan cheese to salad bowl. Deep-fry the reserved fries in 325° canola oil until golden brown and very crispy. Season with salt and pepper and add to the salad along with red wine vinaigrette. Toss lightly and plate. Drizzle each salad with some of the Dijon dressing.