Wilted Kale and Roasted-Potato Winter Salad

Name: Wilted Kale and Roasted-Potato Winter Salad
Yield: Makes 6 servings
Ingredients: 2 pounds Yukon Gold potatoes, cut into 1-inch pieces; 1/3 cup olive oil; 1 teaspoon salt; 1/2 teaspoon pepper; 4 garlic cloves, 3 thinly sliced and 1 minced; 1/3 cup grated Parmigiano-Reggiano cheese; 1/4 cup well-stirred tahini; 2 tablespoons water; 3 tablespoons fresh lemon juice; 3/4 pound kale, stems and center ribs discarded and leaves very thinly sliced crosswise; Lemon wedges, for serving

November 7, 2012

For those who’ve not already jumped on board, it’s time to embrace kale! It stars in this hearty potato salad, versatile enough for a stand-alone meal or an accompaniment to pork tenderloin. Strip the kale quickly by turning the leaf upside down, grasping the top of the stem with one hand, and wrapping the other hand around the stem just below. Pull the leaf down with your lower hand; it will easily peel away. Then, save time by preparing the tahini dressing as the seasoned potatoes roast in the oven.

Recipe notes

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