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Who says salads can't be comfort food? Not Shelley Adams, that's for sure. Here's an excerpted recipe from her newest book, Whitewater Cooks: Together Again.
Words by Shelley Adams.
The barely wilted kale added to these hot little potatoes is such a treat. It’s a great warm salad served at room temperature, but also excellent as a side dish for any dinner.
½ cup tahini, well stirred
¼ cup warm water
3 tbsp fresh lemon juice
1 clove garlic, minced
1 tsp sesame oil
1 tsp soy sauce
½ tsp salt
2 lb (about 6 cups) mini potatoes, cut in half
Salt and pepper
3 cloves garlic, thinly sliced
½ tsp red chili flakes
½ cup parmesan cheese, grated
1 large bunch kale, stems and centre ribs removed, thinly sliced
Purée dressing ingredients in a blender or food processor. Add more warm water if mixture seems too thick. Set aside.
Preheat oven to 450°F, placing rack in upper third of oven.
Toss potatoes with oil and sprinkle with salt and pepper. Spread evenly on a parchment-lined baking sheet. Roast for approximately 10 to 12 minutes, then add garlic and red chili flakes. Stir and roast for another 10 minutes.
Sprinkle potatoes with parmesan and continue roasting until cheese is melted and golden in spots and potatoes are cooked through (about 5 more minutes). Remove from oven.
Add kale to the hot roasted potatoes, mixing well to absorb any of the oil and garlic. Transfer potatoes and kale to a medium bowl, drizzle with dressing and season with salt and pepper to taste.
Serves 4 to 6.
MORE FROM WHITEWATER COOKS: Braised Moroccan-Style Garlicky Short Ribs
Excerpted from Whitewater Cooks: Together Again by Shelley Adams. Copyright © 2021. Reproduced by arrangement with the Publisher. All rights reserved.
Originally published March 10, 2022.
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