Kale Salad with Lemon, Bread Crumbs & boiled potato
Autumn - Winter
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Autumn - Winter 〰️
Celebrate Kale with this delightful dish, combining tender greens with the zesty brightness of lemon. Crunchy breadcrumbs add texture, while perfectly boiled potatoes provide a satisfying heartiness. Ideal as a light lunch or an elegant side, this salad is an inviting blend of colour, taste, and nutrition that will elevate any meal. Enjoy a harmonious balance of flavours that showcases the best of seasonal produce. If you’re out of kale, baby chard or rainbow chard is perfect!
Ingredients:
300 g kale leaves (can be subsidised for dark, leafy greens ie baby/rainbow chard)
500 g Potato of choice
4 tbsp Extra Virgin Olive Oil
Freshly made breadcrumbs (can be subsidised for gluten free if needed)
1-2 garlic cloves
Red pepper flakes
1 Lemon
Flaky salt & Freshly cracked pepper
Parmigiano to serve
Methods:
Boil water, add the potatoes (keep whole if baby potatoes, cut into quarters for larger). Reduce heat to medium to maintain a gentle boil. Cook, stirring occasionally, for about 10 to 12 minutes or until the potatoes are just tender.
Add the dark leafy leaves to the pot and cook for 1 to 2 more minutes or until they are just wilted. Then obtain the leaves out of the water and add to a salad bowl. Drain potatoes.
Warm ¼ cup olive oil in a small, heavy skillet over medium heat. Add the bread crumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Toasty is fun - burnt is not! Stir in the garlic, a pinch of salt and pepper flakes, and let them toast for another minute, then remove from the heat.
Zest the lemon into the bowl of greens. Juice the lemon into a small mixing bowl. Add a few generous pinches of salt. Slowly whisk in ¼ cup of the olive oil. Coat this mix over the boiled potatoes.
Add the parmigiano and about ⅔ of the lemon dressing to the potatoes bowl. Add the chard leaves. Toss until nicely coated. Taste and add more dressing if you like. Toss in the toasted bread crumbs and serve immediately.
