Grilled Kale and Potato Salad
Salads • French
Description
Grilled Kale and Potato Salad
Ingredients
- Olive Oil 5 tablespoons
- Fish 30 oz
- Salt to taste
- Shallots 12 pieces
- Freshly squeezed lemon juice 3 tablespoons
- Apple Cider Vinegar 1 tablespoon
- Ground Black Pepper to taste
- Cornichons 0 oz
- Capers 2 tablespoons
- Tuscan kale 1 head
- Parsley 0 oz
Step-by-Step Guide
Step 1
Preheat the grill to medium heat. Lightly oil the grill grate. Place the potatoes in a large heavy pot and add enough water to cover them by 2.5 cm. Add salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender (15-18 minutes). Drain and transfer the potatoes to a bowl.
Step 2
Meanwhile, grill the shallots for 15-20 minutes, turning occasionally, until soft and charred. Allow to cool. Cut in half lengthwise and scoop out the flesh (discard the skins).
Step 3
In a large bowl, mix the lemon juice, vinegar, and 3 tablespoons of oil; season with salt and pepper. Add the cornichons, capers, and potatoes, and mix well.
Step 4
In a medium bowl, toss the kale with 2 tablespoons of oil and season with salt. Grill the kale, turning frequently, for about 1 minute until tender and slightly charred in places. Transfer to the salad bowl, adding the shallots, parsley, and grilled shallots.
Step 5
Can be prepared in advance: the potato salad can be made 1 hour before serving. Store it in an airtight container at room temperature.
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