There’s something about the way a tahini-lemon dressing complements dark, leafy greens. It brings out their earthiness and gives them character the way simple vinegar and oil just can’t do. And this is easy and filling to boot! Leave out the cheese to make it vegan.
See more at http://threecleversisters.com/2012/03/16/roasted-kale-and-potato-salad-with-tahini-dressing/
waxy potatoes (like Yukon Gold) cut into 3/4 inch pieces
cloves garlic, chopped fine
parmesan, grated (and divided); optional
freshly squeezed lemon juice
kale, stems and center ribs discarded and leaves very thinly sliced
In This Recipe
Preheat oven to 450°F with rack in upper third.
Toss potatoes with oil and ½ teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring a few times, 25-25 minutes.
Meanwhile, puree the tahini, water, lemon juice, garlic, and ½ teaspoon salt in a blender until smooth, or puree using an immersion blender. (Add a bit of water if sauce is too thick.)
When the potatoes are nearly done, stir in half the parmesan cheese, if using. Roast for 5 more minutes, then spread the chopped kale over, turn off the oven, and close the door and let the salad rest for 5 minutes. The kale will wilt in the residual heat of the oven.
When wilted, stir the kale in to evenly distribute, along with the tahini dressing and remaining parmesan, if using. Salt and pepper to taste, and serve warm.
My love of cooking grew out of my love of eating and travel. Now I'm working full time with a preschooler and toddler, so it's a bit of a juggle to say the least, especially as the "picky phase" emerges (I hope it's a phase, anyway). I've lived an travelled abroad a lot but now am in the Boston area, and cooking is my way to travel these days! My sisters and I are spread out across the US but started a blog together where we post recipes and talk about food. Mostly the kind that satisfies our sweet tooth.