Whenever I suggest kale salad, I get instant rebellion from my boys. Then we put it on the table and everyone tries it, and it's super well-received. I'm not sure how to get them excited about the idea from the get-go, but ... this salad is definitely one that was appreciated. Bonus: it makes an awesome option to take for lunch at work.
Please don't skip the raisins. I know, it's weird to put raisins in a savory salad, but the salty-sweet-crunch combination is so so good.
Kale Salad with Crispy Roasted Potatoes
Yield: 4 to 6 servings
Ingredients
Potatoes:
1.5 pounds small potatoes (1 to 1 1/2 inches wide), scrubbed and cut in half
3 tablespoons olive oil
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
Salad:
3 medium bunches flat-leaf or lacinato kale
10 sprigs flat-leaf parsley or cilantro
1/3 cup roasted almonds or walnuts, coarsely chopped
Vinaigrette:
1 medium shallot, soaked in water for a few minutes
Juice of 2 medium lemons, zest of one lemon
1/3 cup golden raisins
1 tablespoon whole grain or Dijon mustard
1 tablespoon honey or maple syrup
2 tsp soy sauce or tamari
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
For serving:
grated Pecorino Romano cheese
Directions
Make the potatoes:
Arrange a rack in the middle of the oven and heat the oven to 450ºF. Pile potatoes on the middle of a baking sheet, and drizzle with olive oil. Sprinkle with salt and black pepper as desired. Toss the potatoes to coat. Arrange an even layer cut-side down.
Roast until golden-brown and very crisp, about 30 minutes, stirring after 20 minutes. Meanwhile, prepare the remaining ingredients and vinaigrette.
Build your salad:
Prepare the following, adding each to the same large bowl as you complete it: Pick the leaves from 2 medium bunches flat-leaf kale, discard the stalks, and tear or chop the leaves into bite-sized pieces (7 - 8 packed cups); you can slice into ribbons, too, if you'd like. Add the leaves and tender stems from 10 fresh flat-leaf parsley sprigs (about 1 cup); and nuts. Toss well.
Make the vinaigrette:
In a small bowl, soak the onion, and then drain well. Add the lemon zest and juice, raisins, mustard, honey and soy sauce. Whisk to combine. Drizzle in the oil while whisking. Taste and season with salt and black pepper as needed.
Add the potatoes and vinaigrette to the kale mixture and toss until kale is slightly softened and everything is evenly coated. Taste and season with more kosher salt and black pepper as needed.
Serve with grated Pecorino Romano cheese on the side to sprinkle on top, if desired.
Enjoy!
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