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.