I’m a big fan of salads ; the blend of crunchy flavors that come together to create a refreshing and delightful meal. Alas, in the winter, while I still crave my crunchy greens, I also crave something warm and filling during the cold, dark days.
Lettuce doesn’t quite work; wilted lettuce is rather sad. And summer vegetables, though they can be found in supermarkets, just feel out of place. Thus I decided to create a salad that could be served warm and used more autumn and winter vegetables.
I started with some potatoes. Medium sized red potatoes with a high water content. I don’t know if that matters because I’m only starting to be on the up and up with potato breeds, but I do know that these are the ones that my husband and I most often use for salads.
Sliced and tossed in a bit of olive oil, herbs and salt and pepper.
And baked until crispy.
But what about the crunchy greens?
Kale has been everywhere lately, and I’m a fan. It’s vibrant; reminding me of high-spring time. It’s healthy and it’s got crunch. Even after a few minutes warmed over the stove-top.
Cooked beets and some onions for some extra flavor, texture and of course color.
For a vinaigrette I used the olive oil/herb mixture left over from the potato-tossing with just a small teaspoon of Dijon mustard as an added bite. Nothing else was needed for the flavors of this salad to come through.
A nice fried egg is a good addition to anything, though hard-boiled or scrambled would be equally tasty.
I think what draws me to this salad is the vibrant colors. The deep maroon beets against the bright green kale and the crispy golden potatoes shimmering on top.
- For the potatoes:
- 140 grams red potatoes, peeled and sliced evenly, about two small potatoes
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp powdered garlic
- ¼ tsp pepper
- ¼ tsp coriander leaves
- ¼ tsp parsley
- For the salad:
- 100 g kale
- 100 g beets, cubed
- 1 slice onion, about 20 grams
- ½ tsp mustard
- 1 fried egg (optional)
- Preheat oven to 200°C/400°F. After you’ve peeled and sliced your potatoes, mix the olive oil and herbs in a plastic Tupperware bowl with an accompanying lid. Put your slice potatoes in the mixture, cover and shake until the potatoes are well coated. Set aside the vinaigrette.
- Place your potatoes on a lined baking sheet and bake for 20-25 minutes, turning once half-way through or about 15 minutes in.
- Wash and trim your kale. For a salad such as this one, I usually cut the “ribs” out of the kale leaves. It’s more a personal preference I think, but I prefer it that way. Slice the kale into linguini-style strips.
- Heat a small amount of water (1 tbsp) in a frying pan and heat up the kale over medium-low heat for about 5-7 minutes. Keep the pan covered so it gets nice and steamy. Add the onions and beets at the last minute and let them warm with the kale; uncovered so that the water evaporates. Transfer everything into the bowl with the left over olive oil vinaigrette mixture, add a small teaspoon of Dijon mustard and toss again.
- Serve warm with a fried egg on the side.