Warm Potato & Kale Salad with Capers, Dill, Garlic Oil & Mustard
The time between Christmas and New Year. No one can be much bothered with cooking, or for that matter, food. If you are wanting to transition gently off the Quality Street diet then this recipe may be for you. Under 30 minutes to prepare (phew) and includes some green veggies, perfect after all the feasting.
Vegetarian, easily vegan
600g potatoes, cut into chunks
100g kale, woody stems removed and chopped
6 eggs (optional)
White wine vinegar (optional)
For the dressing
3 tbsp garlic oil
1 tsp wholegrain mustard
3 tsp baby capers (capucine capers)
1 tbsp lemon juice
Handful of roughly chopped dill, plus extra to garnish
1. Place the chopped potatoes in a large saucepan, cover with cold water and bring to the boil. Let cook for 12-15 minutes until tender. In the final 2 minutes of cooking add the kale. Once cooked drain well to remove excess water.
2. Meanwhile, prepare to poach your eggs. Bring a large saucepan to a very steady simmer (lightly boiling is perfect). Add a dash of white wine vinegar if you like, however the most important factor is the light boil. Create a whirlpool in the water with a fork and carefully crack each egg into the pan. Cook for 3.5 minutes (this is correct for a medium fridge cold egg) before removing with a slotted spoon and placing on a sheet of kitchen towel to dry.
Make sure to keep an eye on your poaching pan throughout the cooking time to ensure the boil remains steady.
3. Whilst the potatoes and eggs are cooking make the dressing by combining all of the ingredients and seasoning to taste. Dress the potatoes and kale whilst still warm and arrange on plates with the eggs and remaining dill garnish.