I’m soooo excited that Spring is almost here…we’re already starting to see signs of it like spring garlic in the market! In this recipe I’m pairing it with kale to add flavor and crunch to my take on a deli classic. I prefer vinaigrette dressings to mayonnaise to keep my salads lighter.
What you need:
- 1 pound small potatoes, Yukon Gold or Eva
- 1/2 pound sunchokes
- 2 – 3 spring garlic stalks
- half a bunch kale, with stems removed
- 2 – 3 tbsp lemon juice
- 1 tbsp lemon or apple cider vinegar
- 2 tbsp chopped sweet and spicy pickle, or your favorite
- 2 tbsp mustard, grainy is preferred
- 1/4 cup sunflower oil
- Salt & Pepper
Preheat the oven to 410° F.
I don’t peel the potato for this recipe, it’s full of nutrients and texture. Sunchokes also do not need to be peeled. (You can substitute the sunchokes for more potatoes.) Place potatoes and sunchokes in a large pot and cover with cold water with about 1 inch of water above all the spuds. Season generously with salt and bring to a boil. Reduce heat to medium and cook about 10-15 minutes until tender. Drain and set aside.
Toss kale leaves in a little bit of oil and massage gently then tear into smaller pieces. Set aside.
Cut tip with roots off spring garlic. Finely dice the rest of it. Whisk with the lemon juice, vinegar, mustard and rest of oil. Add in pickles and potatoes. Toss to coat. Fold the kale into the salad.
This dish is best prepared the same day you plan to eat it. Store at room temp until ready to serve.