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Warm Kale Roasted Potato Salad with Cilantro Mint Pesto Vinaigrette - CaliZona

4 - 6 Servings

Ingredients

  • Cilantro Mint Pesto Vinaigrette - recipe below
  • 1 Head of Kale
  • 2 Roasted Diced Potatoes - recipe below
  • 2 Carrot - peeled
  • 1 Red Bell Pepper - diced
  • 1/2 Cup Cilantro
  • 1/2 Cup Mint

Cilantro Mint Pesto Recipe:

  • 1 Cups Cilantro Leaves - packed
  • 1/2 Cup Mint Leaves - packed
  • 1/2 Cup Raw Almonds or walnuts
  • 1/2 Cup Aged Asiago or Parmesan Cheese
  • 1/3 Cup Extra Virgin Olive Oil
  • 1 Cloves Garlic
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1 Tablespoon Champagne Vinegar or vinegar of your choice
  • 3/4 Teaspoon Sea Salt or to taste

Potatoes

  • 2 Russet Potatoes - diced
  • 3 Tablespoons Extra Virgin Olive Oil
  • 3/4 Teaspoon Sea Salt
  • Dash Black Pepper

Instructions

Pesto vinaigrette

  1. Finely grate the cheese, measure everything and put in a food processor or blender except olive oil then blend while slowly adding oil. Set aside.

Potatoes

  1. Line a baking sheet with parchment paper.

  2. Place the oven rack in the middle of the oven.

  3. Turn the oven on to broil.

  4. Wash the potatoes.
  5. Add water to a large bowl.
  6. Dice the potatoes then place them in the bowl of water for a couple of minutes to remove excess starch.
  7. Drain the water and save the bowl for later.
  8. Add a couple inches of water to a large pot with a steam rack inside.
  9. Add the potatoes onto the steam rack, cover and bring to a boil then turn down to medium-high heat. Cook for 10 minutes.
  10. Add the olive oil, salt and pepper to the bowl.
  11. Drain the potatoes and dump them into the bowl and carefully stir to coat the potatoes with the oil.
  12. Spread them out in a single layer on the parchment-lined baking sheet and let cool. This will help them become crispier.
  13. Place in the oven.
  14. Set a timer for 10 minutes and then stir the potatoes.
  15. Set the timer for 10 more minutes and stir. Check and see if they are brown enough for you or set the timer for 5 minutes. A total of 20 to 25 minutes or until nice and golden brown.

Salad

  1. While the potatoes are cooling, prepare the kale, carrots and red peppers.
  2. Put the veggies in a large bowl.
  3. In a small pan, on medium-low heat, add the pesto and cook until warm. About 5 minutes.
  4. Stir in the veggies and kale.
  5. Scoop the salad onto a large plate or bowl and top with the fresh mint and cilantro.
  6. Top with the roasted potatoes onto individual salads. Serve immediately.

Recipe Notes

You can also serve this salad cold. If you plan to have leftovers, the potatoes will still be good but the texture won't be so great the 3rd day. You can also mix everything together and heat up all the leftovers.