You’ll be the star of your next potluck with a deluxe Blanched Kale & Potato Salad. It’s definitely not your average potato salad. A tart, lemony dressing balanced with salty anchovies compliments the earthy flavours of kale and boiled potatoes. Accents of smoky bacon, thinly sliced boiled egg, briny capers, and lemon zest make it really quite stunning. It’s not your average potato salad!
I’m not a big fan of raw kale salads, unless the kale is very young and still tender. Even a massaged kale salad is too tough for my liking. While contemplating this conundrum, I figured lightly blanching kale could make it salad worthy ingredient. Fortunately I was right! Blanching the kale removes the bitter flavour and tough texture. It just needs a minute or two to turn bright green. Once cooled and dried, the kale turns fluffy again.
I used a curly green kale from the market this time, but try any kale you have on hand. It’s really important to stem the kale, and luckily there’s a quick way to do this. I used to painstakingly slice the stems from the leaves, but I learnt the quick way to stem kale during the 5 days I spent working at a raw foods production shop (making 2 giant batches of kale chips has it’s benefits I guess…).
Quick way to stem kale:
- Place the stem(s) of 1 or 2 pieces of kale on top of the webbing between the thumb and index finger of your less dominant hand. Leaves pointed away from your body
- Hold just a bit of tension between the thumb and index finger, but they should stay in a relatively natural position. Using your dominant hand, pull the stems back towards you.
- As you pull the stem back, the v-shape made by your thumb and index finger, should effectively remove the leaves from the stem. Tear apart any large pieces.
- It takes a few tries to master this method, but stick with it and stemming kale will become a whole lot quicker for you!
With so few ingredients in my Blanched Kale & Potato Salad, careful preparation and presentation becomes really important to maximize the potential of each ingredient. I really didn’t want to have over boiled eggs with rock hard yolks that I remember making in my youth. A quick Google search revealed that you don’t actually need to boil the eggs, as the name implies. Making boiled eggs with this method has been a revolution, and I’m actually eager instead of reluctant to make a boiled egg.
- Cover eggs with water in a saucepan and put the lid on.
- Bring water to a boil over medium heat. Once boil is reached, turn off the heat.
- Leave the eggs covered in hot water for 8 minutes for a perfect, hard boiled egg. Immediately cool the eggs before peeling. The yolks will still be bright yellow, and the shells won’t crack. Genius!
I used a box grater to thinly slice my boiled eggs. It created a sort of cheese-like texture, which complimented the hearty Blanched Kale & Potato Salad. However, you can slice your eggs however you please.
In combination with carefully preparing ingredients, it’s important to start with good quality ingredients. For my Blanched Kale & Potato Salad, I think it’s super important to find a good source for naturally smoked bacon. We get our bacon from Garland’s, a local smokehouse. The intensely smoky, rich flavour is worth the extra trip to their shop. Check-out your local farmer’s market or butcher shop to source your bacon. I will warn you, grocery store bacon won’t have the same appeal again.
The anchovy-lemon dressing is easy to make with the help of a blender. If you’re not an anchovy fan, I’d really recommend giving them a chance in this dressing. It’s very similar to a Caesar salad dressing, where the anchovy provides a salty balance against the tart lemon. Make sure to slowly stream in the olive oil so the dressing emulsifies.
With this crazy heat wave that’s hit BC, all I’m craving is salad, salad, and more salad. Hope you enjoy this succulent Blanched Kale & Potato Salad. If you’re looking for something lighter and fresher, check-out my Greek Quinoa Salad. I made it twice this past week.
Let me know if you get a chance to make my Blanched Kale & Potato Salad. Comment below and tag your pics with #eatsandadventures. I love to see what you’re making.
Blanched Kale & Potato Salad with Anchovy-Lemon Dressing
- 1 bunch curly green kale, stemmed
- 6-7 new potatoes, quartered
- 2 eggs, hard boiled
- 4 pieces bacon, thinly sliced
- 1 tbsp capers
- 1 tsp lemon zest
- 1 1/2 anchovies
- 1 tbsp bacon drippings
- 1 clove garlic
- 2-3 tbsp lemon juice
- 1/4 tsp mustard powder
- salt and fresh cracked pepper
- 1/4 - 1/3 cup olive oil
- In a large pot, cover potatoes with water and boil until easily pierced with a knife (about 15-20 minutes). Drain and allow to cool. Chop into smaller pieces, depending on size of potatoes.
- Fry bacon while potatoes are cooking. Add capers in with bacon during the last minute of frying. Set aside on paper towel to drain excess fat. Pour 1 tbsp of bacon fat into a container for making the dressing.
- Bring potato water back to a boil and blanch kale for 1 minute, until bright green. Immediately drain kale and submerge in a bowl of ice cold water. Once cool, drain kale again and spin in a salad spin to remove excess water. Tare apart larger pieces of kale to make bit-sized pieces. Place in a salad bowl with the potatoes.
- Peel shells from eggs. Thinly slice eggs using a box grater, mandolin or sharp knife.
- To make dressing, blend together all ingredients, except oil, using an immersion blender, blender, or food processor. Keeping the motor going, slowly stream in oil so that it's emulsified. Taste, and adjust flavours or add more oil as necessary.
- Pour dressing over kale and potatoes and toss to combine. Sprinkle bacon and egg over top. Garnish with fresh cracked pepper and thinly sliced lemon zest.