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Potato & Kale Salad

Created in partnership with Chef’s Roll and Chef Nathan Coulon.

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Potato Type: Fingerling
Prep Method: Baked


SaladSide Dish


Created in partnership with Chef’s Roll and Chef Nathan Coulon.


  • 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


  1. Dress fingerling potatoes with olive oil. Season with salt and pepper.
  2. Oven roast fingerling potatoes for 10 min at 350˚F.
  3. Mix potato flakes and grated parmesan in a sheet pan and bake for 9 min at 300˚F.
  4. Toss kale with dressing, and massage well.
  5. Add Almonds, cranberries, and roasted potatoes, toss well
  6. Mix in some grated parmesan
  7. Plate in a dish, garnish with crumbled potato tuile.


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