Warm Roasted Potato & Whole Grain Mustard Salad with Lacinato Kale
This version leans fully into the texture and tang of whole grain mustard, […]
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Whisk
- Fork
- Measuring spoon
- Serving platter
- Serving bowl
Ingredients
- 1 ½ lbs baby gold or red potatoes, halved (or quartered if large)
- 1 bunch lacinato kale, stems removed and leaves sliced into thin ribbons
- 4 Tbsp extra virgin olive oil, divided
- 3 Tbsp whole grain mustard
- 1 ½ Tbsp apple cider vinegar (or white wine vinegar)
- 1 tsp maple syrup
- 1 small shallot, finely minced
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- Optional garnish: chopped fresh parsley or chives
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