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Kale and Roasted-Potato Salad

Kale and Roasted-Potato Salad

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Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 1/2
  • pounds Amarosa potatoes sliced 1/4 inch thick
  • 1 red
  • onion thinly sliced
  • 1 tbsp
  • plus 2 teaspoons extra-virgin olive oil
  • Salt
  • and freshly ground pepper
  • 1 1/2
  • teaspoons Dijon mustard
  • 1 tbsp
  • finely grated lemon zest plus 2 tbsp juice
  • 1
  • garlic clove thinly sliced
  • 1- pound
  • kale trimmed, cut into large pieces

Method
 

  1. Preheat oven to 450 degrees. Combine potatoes, onion slices, 1 tablespoon oil, and 3/4 teaspoon salt on a rimmed baking sheet. Season with pepper, and toss. Spread mixture in a single layer (use a second sheet if necessary). Roast, stirring potatoes and scraping bottom of sheet about every 10 minutes, flipping halfway through, until potatoes are brown and crisp, 40 to 45 minutes.
  2. Combine mustard and lemon zest and juice in a bowl. Heat remaining 2 teaspoons oil in a large straight-sided skillet over medium-high heat. Add garlic, and cook, stirring constantly, until golden brown, about 2 minutes. Add kale, and cook, stirring occasionally, until wilted, about 6 minutes. Add mustard-lemon mixture; toss to coat. Cook until heated through. Sprinkle with 1/4 teaspoon salt, and season with pepper. Toss with potatoes.

Notes

Source: www.marthastewart.com

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