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Grilled Purple Kale and Potato Salad with Roasted Green Garlic Tahini Dressing

Featuring: Mighty Harvest Purple Kale

1 lb Pingle’s Fingerling Potatoes, halved lengthwise

3 tbsp olive oil, divided 

1 bag Mighty Harvest whole leaf Purple Kale

2 Willowtree Farm Green Garlic Bulbs

1 tbsp red wine vinegar 

1 tsp lemon zest

2 tsp Villa Vida Loca Honey 

3 tbsp tahini 

1/4 cup crumbled feta 

Handful fresh basil leaves 

● Preheat BBQ to high. Toss potatoes with 1 tbsp olive oil, season with salt and pepper, place in a grill basket or foil package, and grill over direct heat until golden-crisp and fork-tender, about 20 to 25 minutes, then remove from grill and set aside. 

● Toss kale with 1 tbsp olive oil, season with salt and pepper, and grill over direct heat until slightly charred and crisp, about 3 minutes per side, then remove from grill and set aside. 

● Place green garlic directly on grill and cook until charred and softened, about 5 minutes per side. When cool enough to handle, trim and discard root end and tops. Roughly chop the bulb, cut the green stems into 1-inch pieces and place in a food processor along with remaining 1 tbsp olive oil, red wine vinegar, lemon zest, honey and tahini and pulse, adding water a teaspoonful at a time to achieve desired dressing consistency. Season to taste with salt and pepper. 

● Remove tough stems from the kale and tear the leaves into bite sized pieces. Combine the potatoes and kale pieces in a bowl, toss with the dressing, top with feta and basil and serve. 

Serves 4

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