Lemony Fingerling Potato and Kale Salad

This week, I wanted to make a fresh and healthy recipe that took advantage of leafy greens and was also stupid easy. This salad checks all those boxes and more.

I chose kale for this salad because it is hearty enough to grow during winter in many locations. Although kale's hearty texture allows it to grow in chilly conditions, it is also a major turn-off for most people's taste buds. This is why (good) kale recipes call for "massaging" the kale before serving it. After its massage, the kale softens nicely and becomes the perfect accompaniment to the soft, slightly crispy potatoes. The kale's deep flavor is also the perfect complement to a zingy lemon vinaigrette. 

To tie the whole dish together, I added toasted pine nuts. I love the mild, buttery flavor of pine nuts, but they can be uber expensive, especially if you buy local varieties. If pine nuts are out of your budget, toasted slivered almonds are the perfect substitute. Both of these nuts add a nutty flavor (duh), a bit of crunch and some satisfying fat to the dish. 

Let me know what you think of the recipe and don't forget to follow the sustainability tips below!

Time: 30 minutes

Makes: about 10 cups of salad

Serves: 4 as a meal, 8 as a side

Ingredients

• 2 pounds fingerling potatoes

• 1 1/2 teaspoons lemon zest

• 1/4 cup lemon juice

• 1 teaspoon Dijon mustard

• 1 clove garlic, minced

• 1/2 teaspoon salt

• 1/2 cup olive oil

• 1 bunch (8 oz, 9 loosely packed cups) curly kale

• 1/3 cup raw pine nuts, slivered almonds or nut of choice

• Red pepper flakes and flaky salt for serving

Steps

1. Wash and scrub the potatoes and cut into 1/4-inch rounds. Place the potatoes in a large, greased skillet over medium-low heat. Let potatoes saute until crispy and cooked through, about 20 minutes, stirring every 5 minutes. 

2. While the potatoes are sauteing, destem the kale and tear it into 1-inch pieces. Then, massage the kale until it just begins to wilt. Place kale in a large serving bowl and set aside. 

3. In a small bowl, whisk together lemon zest and juice, dijon mustard, minced garlic and salt. Then, whisk continuously while slowing pouring the olive oil into the mixture. Set aside. 

4. Remove the potatoes from the heat and transfer them to the serving bowl on top of the kale. Put the pan back over medium heat and place the nuts in the pan. Heat the nuts, stirring often, until lightly toasted. Sprinkle the nuts over the potatoes and kale. Top the entire mixture with the vinaigrette and eat up!

Sustainability Tips

• Potatoes, lemon, garlic and kale: Make sure these pups are in season when you make this dish (late winter or early spring is perfect). This will make it easier to buy organically and as locally as possible. Buying organically and locally will ensure that your produce doesn't contribute to pesticide contamination or excessive greenhouse gas emissions during travel. 

• Nuts: If you're using pine nuts, be sure to get nuts that were grown in or near your home country. This will help prevent the exploitation of international pine tree supplies. Check the label to find the nuts' country of origin.