kale salad with potatoes, roasted pine nuts & fried capers
It’s seems everyone has been getting on the kale train lately and I am no exception, kale is marvelous! Kale goes with everything and with spring in the air I’m preparing a refreshing salad that will make a perfect side dish for upcoming bbq’s. It’s lighter than the traditional creamy potato salad but more filling than the simple green.
1 large bunch raw kale, thickest part of the stalks removed
1½ pounds baby potatoes, boiled and sliced
¼-½ cup capers (and oil for frying)
½ red sliced onion
¼ cup grape seed oil
2 tablespoons fresh lemon juice
2 teaspoons honey
½ cup toasted pine nuts
4 oz shaved parmesan
salt & pepper to taste
Fry the capers by heating about ½ inch cooking oil in a small frying pan. The oil should be hot but not smoking. Carefully add drained capers and fry for 1-2 minutes until they turn crisp and golden brown and open up like flowers. Leave to drain on a paper towel.
Roughly tear kale leaves into smaller pieces and mix with sliced potatoes and onions.
Shake grape seed oil, lemon juice, honey, salt and pepper in a bottle until slightly thickened. Pour over the salad and toss.
Add capers, shaved parmesan and toasted pine nuts.
Toss and serve.
Photography by Philip Blankenship.