This recipe takes ideas from two online Kale recipes found at http://www.loveandlemons.com/2012/12/10/winter-kale-salad/ and http://www.positivelycooking.com/roasted-kale-salad
It doesn't particularly follow either of them, but blends the interesting parts of both.
KALE AND POTATO SALAD
Preheat oven to 425 (I used convection bake).
Toss the halved potatoes in a little olive oil, truffle salt, pepper, herbes de provence and tarragon.
Spread potatoes on baking sheet and roast for 20 minutes.
Remove the thick bottom stem from the kale and roughly chop the leaves. Toss with chile oil (or plain olive oil), garlic, salt and pepper,
After the potatoes have roasted for 20 minutes, remove from the oven and add to the bowl of kale. Toss and then spread both on the baking sheet and return to the oven for an additional 20 minutes.
Slice grape tomatoes in half and slice the green onion into small rings. Put aside.
Make the dressing while the potatoes are roasting, but before the kale is added. Combine olive oil, lemon juice and zest, tahini, honey, garlic, cinnamon, chile flakes, small amount of grated parmesan, salt and pepper. Mix thoroughly and add a small amount of water to thin if necessary.
As soon as kale begins roasting, slice breasts into strips, preheat large skillet on medium-high and add olive oil. Fry chicken until the outside is browned. Add balsamic vinegar, soy sauce and honey. Stir the chicken often but it will most likely caramelize and stick to the bottom of the pan anyway. Once liquid is gone and chicken is cooked through remove from the heat.
BRING IT TOGETHER
Do not toss the salad together. On a large platter put a base layer of the leafy salad greens. Put the roasted kale and potatoes on top of the lettuce, then the tomatoes and onion on top of that. Grate parmesan cheese over the top of the salad. You can either serve the chicken on top of the salad (below the tomatoes and cheese) or leave it on the side for anyone who may not want meat. Dressing is best applied to each individual helping.
The timing has to be efficient for this. Potatoes are done first, then prepare the kale, tomatoes and dressing, roast the kale then prepare the chicken. This will ensure all components are completed at the same time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1082g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 100 (14%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 3g|
|Cholesterol 69.8mg||21 %|
|Sodium 206.7mg||7 %|
|Potassium 3764.2mg||99 %|
|Total Carbohydrate 113.6g||33 %|
|Dietary Fiber 16.8g||67 %|
|Sugars, other 96.8g|
|Protein 46.2g||66 %|
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Calories per serving: 720
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