Grilled Kale and Potato Salad

Salads | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Grilled Kale and Potato Salad

Ingredients

Olive Oil - 5 tablespoons
Fish - 31.7 oz
Salt - to taste
Shallots - 12 pieces
Freshly squeezed lemon juice - 3 tablespoons
Apple Cider Vinegar - 1 tablespoon
Ground Black Pepper - to taste
Cornichons - 0.9 oz
Capers - 2 tablespoons
Tuscan kale - 1 head
Parsley - 2.5 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.