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SALAD

Kale and Potato Tarragon Salad

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Adapted from From Asparagus to Zucchini

Serves 6 people

Ingredients:

2 lbs small yellow potatoes, scrubbed

7 Tbsp olive oil

1 yellow onion, medium

1 bunch kale, stems removed and leaves chopped into 1 inch pieces

1 clove garlic, minced

2 Tbsp vinegar (white, cider, white wine, or champagne)

2 Tbsp lemon juice

¼ to ½ tsp tarragon, dried

Salt and pepper to taste

Directions:

 Steam or boil potatoes until fork tender. Drain and cut into large bite sized pieces, place in large bowl , and cover to keep warm. Meanwhile, heat 1 Tbsp olive oil in a wide skillet over medium heat. Add onions; sauté until translucent. Add kale and garlic and cook until tender, about 5 minutes (you can put a lid on the pan help wilt the kale). In a small bowl, combine vinegar, lemon juice, ¼ tsp dried tarragon, remaining 6 Tbsp olive oil, and salt and pepper to make dressing. Add kale and dressing mixture to potatoes while everything is still hot so flavors meld. Add more salt, pepper, or tarragon if necessary. Serve warm or at room temperature. Makes 6 servings.

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