Warm Kale Salad
Rating: 1 Star2 Stars3 Stars4 Stars5 Stars

Warm Kale Salad

Serves: 4


  • 2 pounds Cal-Organic Farms Gold Potatoes, peeled and cut into 1-inch pieces
  • 1/3 cup Olive Oil
  • Kosher Salt, to taste
  • Freshly ground Black Pepper, to taste
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup well stirred Tahini
  • 2 tablespoons Water
  • 3 tablespoons fresh Lemon Juice
  • 4 Garlic Cloves
  • 3/4 pounds Cal-Organic Farms Kale, stems and center ribs discarded and leaves very thinly sliced crosswise
  • 1/2 pound cooked Lobster meat, chopped


1. Preheat oven to 450 degrees Fahrenheit with rack in upper third.

2. Toss potatoes with oil, salt, and pepper in a large sheet pan, then spread evenly. Roast for 20 minutes, until potatoes are fork tender, stirring once halfway through.

3. Meanwhile, purée cheese, tahini, water, lemon juice, and garlic in a blender or food processor until smooth.

4. Toss kale with potatoes and lobster. Add the dressing and toss again. Season with salt & pepper and serve.

Recipe and Image from our E-book: Summer Salads and Backyard BBQ