Salad
Side Dish
Potato & Kale Salad
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No Reviews
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Potato Type: Fingerling
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Prep Method: Baked
Description
Recipe by: Chef Nathan Coulon
Created in partnership with Chef’s Roll and Chef Nathan Coulon.
Ingredients
- 2 bunches black kale
- ¼ cup almonds
- 2 tbsp dried cranberries
- 3oz fingerling potatoes
- olive oil
- salt & pepper
- Parmesan
For the Dressing
- 1 lemon, juiced
- ½ cup olive oil
- ¼ tsp red pepper flakes
- ½ tsp salt
- 1 clove garlic
For the Potato Tuile
- ½ cup potato flakes
- ⅓ cup grated Parmesan
Preparation
- Dress fingerling potatoes with olive oil. Season with salt and pepper.
- Oven roast fingerling potatoes for 10 min at 350˚F.
- Mix potato flakes and grated parmesan in a sheet pan and bake for 9 min at 300˚F.
- Toss kale with dressing, and massage well.
- Add Almonds, cranberries, and roasted potatoes, toss well
- Mix in some grated parmesan
- Plate in a dish, garnish with crumbled potato tuile.
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