Roasted Kale And Potato Salad With Tahini Dressing

1. 1

   Preheat oven to 450u00b0F with rack in upper third.

2. 2

   Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring a few times, 25-25 minutes.

3. 3

   Meanwhile, puree the tahini, water, lemon juice, garlic, and 1/2 teaspoon salt in a blender until smooth, or puree using an immersion blender. (Add a bit of water if sauce is too thick.)

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.