Grilled Potato and Kale Salad

6 servings

30 minutes

This exquisite salad with potatoes and grilled kale embodies the traditions of French cuisine, blending the simplicity of rustic ingredients with refined flavor. The light acidity of lemon juice and apple cider vinegar harmonizes with the tender softness of potatoes and the piquancy of capers, creating a balanced dish. Roasted onions add a deep aroma with a hint of sweetness, while crispy kale leaves provide freshness and textural variety. This salad is perfect as a standalone dish or as a side to fish or meat. It can be prepared in advance, making it a convenient choice for festive dinners or picnics. With its combination of simple ingredients and sophisticated cooking techniques, this salad is a true embodiment of elegance and flavor richness in French gastronomy.

Energy value per serving

• Calories: 369.3
• Proteins: 32g
• Fats: 18.5g
• Carbohydrates: 19.7g

Ingredients

• Olive oil: 5 tbsp
• Fish: 900 g
• Salt: to taste
• Shallots: 12 pc
• Freshly squeezed lemon juice: 3 tbsp
• Apple cider vinegar: 1 tbsp
• Ground black pepper: to taste
• Gherkins: 25 g
• Capers: 2 tbsp
• Tuscan kale: 1 pc
• Parsley: 70 g

Cooking steps

1. Preheat the grill to medium heat. Lightly oil the grate. Place the potatoes in a large heavy pot and add water to cover them by 2½ cm. Add salt and bring to a boil. Reduce heat and simmer until the potatoes are tender (15-18 minutes). Drain the water and transfer the potatoes to the pot.

   Required ingredients:

   • Salt:  to taste
   • Fish: 900 g

2. Meanwhile, grill the onions for 15-20 minutes, turning occasionally, until soft and charred. Let cool. Cut in half lengthwise and scoop out the flesh (discard the skin).

   Required ingredients:

   • Shallots: 12 pieces

3. Mix lemon juice, vinegar, and 3 tbsp of oil in a large bowl; season with salt and pepper. Add gherkins, capers, and potatoes, and mix.

   Required ingredients:

   • Freshly squeezed lemon juice: 3 tablespoons
   • Apple cider vinegar: 1 tablespoon
   • Olive oil: 5 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Gherkins: 25 g
   • Capers: 2 tablespoons
   • Fish: 900 g

4. Mix kale with 2 tbsp of oil in a medium bowl, season with salt. Grill the kale, turning often, for about 1 minute until tender and slightly charred in some spots. Transfer to a salad bowl, add shallots, parsley, and roasted onions.

   Required ingredients:

   • Tuscan kale: 1 piece
   • Olive oil: 5 tablespoon
   • Salt:  to taste
   • Shallots: 12 pieces
   • Parsley: 70 g

5. Can be prepared in advance: potato salad can be made 1 hour before serving. It should be stored in a tightly closed container at room temperature.