Warm Kale and Golden Potato Salad
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
- Ingredients
- 32 ozs Yukon gold potato (peeled and cut into 2.5 cm|1-inch pieces)
- ⅓ cup olive oil
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ⅓ cup grated Parmigiano Reggiano
- ¼ cup well-stirred Tahini
- 2 Tbsps water
- 3 Tbsps fresh lemon juice
- 4 garlic cloves
- 12 ozs Kale (stems and center ribs discarded and leaves very thinly sliced crosswise)
- 8 ozs cooked Lobster meat (chopped)
Preparation steps
1.
Preheat oven to 450°F/232°C with rack in upper third.
2.
Toss potatoes with oil, salt, and pepper in a large sheet pan, then spread evenly. Roast for 20 minutes, until potatoes are fork tender, stirring once halfway through.
3.
Meanwhile, purée cheese, tahini, water, lemon juice, and garlic in a blender or food processor until smooth.
4.
Toss kale with potatoes and lobster. Add the dressing and toss again. Season with salt and pepper and serve.
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