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. 

6 servings