It was a three hour lunch today; the kind that ended as the five o’clock news started. It wasn’t a power lunch, or a liquid lunch on the patio, but a lingering lunch in our living room with friends we haven’t seen all summer. The upside of being self-employed is that you can often push stuff to the back of your plate when an opportunity arises to slack off all afternoon. The downside of being self-employed is that you can often push stuff to the back of your plate when an opportunity arises to slack off all afternoon.
I found us another keeper: roasted potato salad with kale and tahini dressing. It doesn’t sound overly exciting, but trust me, it is. I stumbled upon it while searching for a roasted kale recipe I heard of that supposedly makes kale taste just like chips – anyone want to become my new best friend by sending it to me? because if I can make my greens taste like chips, I’m golden. And I may just package them up and make a million bucks on the side.
For approximately half my life I’ve roasted potatoes for potato salad – the very best kind is made with bacon, and after you cook and crumble the bacon (in the oven, on a baking sheet, at around 400F), you roll chunks of potato around in the bacon drippings and roast them too. Guess what salty meat kale goes especially well with? Bacon.
The other brilliant part of this recipe is the Parmesan cheese – you sprinkle it over the roasting potatoes toward the end of their cooking time, so that it melts and turns golden and crunchy. This too I’ve done, with oven fries, but never with a potato salad. You then thinly slice kale (remove the ribs – they can be too tough) and toss it with the hot potatoes, and it’s enough to wilt the kale. Chard, I imagine, would work very well too. The dressing is just tahini, lemon juice, water and garlic, whirled to a paste. If you like tahini, you’re going to love this. For me, this would make a happy lunch or dinner, just all on its own.