Potato Salad with Grilled Kale (from Bon Appetit, August 2015)
- 5 T olive oil, divided, plus more
- 2 lb. waxy fingering potatoes
- Kosher salt
- 1 lb shallots (about 12), unpeeled
- 3 T fresh lemon juice
- 1 T apple cider vinegar
- Freshly ground black pepper
- 1/4 c chopped cornichons
- 2 T drained capers
- 1 bunch Tuscan kale, ribs and stems removed
- 3 scallions, sliced
- 1 c parsley leaves with tender stems
Prepare grill for medium heat; lightly oil grate. (I would suppose a grill "wok" would work just as well here). Place potatoes in large saucepan and cover by 1" with cold water. Season with salt and bring to a boil. Reduce heat and simmer until tender, 15-18 minutes. Drain and return to saucepan.
Meanwhile, grill shallots, turning occasionally, until skins are blackened and flesh is tender, 15-20 minutes. Let cool. Halve lengthwise and scoop out insides, discarding skins.
Whisk lemon juice, vinegar and 3 T olive oil in large bowl; season with salt and pepper. Add cornichons, capers and potatoes and toss to coat.
Toss kale with remaining 2 T oil in medium bowl and season with salt. Grill, tossing often, until charred and crisp-tender, about 1 minute. Fold into salad along with scallions, parsley and shallots.
Can be made and hour before serving.