Kale Salad with Crispy Little Potatoes

This kale salad with crispy potatoes ranks pretty high on my list of most-repeated recipes. It has so many textures, a great balance of flavor, and it’s actually filling. However, one of the reasons I go back again and again is that it tastes just as good as leftovers, which is kind of rare for a salad. The crispy roasted potatoes are technically in their prime when fresh and warm out of the oven, but they taste so good after they hang out in the dressing overnight.

The dressing makes everything it touches that much better. In it, a combination of shallots, whole grain mustard, maple syrup, golden raisins, and a little soy sauce give the vegetables a salty, tangy, not-too-sweet flavor boost. That, mixed with a little grated Pecorino, is kind of hard to beat. I could keep waxing on about it (I mean, I really could), but I think you should just make it. There is nothing better than having a great meal and being excited to eat it again tomorrow.

• Unlike a typical salad, it’s delicious today and tomorrow. The potatoes are delicious hot and fresh, but your leftovers will taste just as good (if not better) with a day or two of fridge marination time.
• The dressing is a keeper. Crunchy shallots, tangy mustard, sweet maple syrup, and a kiss of soy sauce make this a vinaigrette you’ll reach for over and over.
• It has potatoes! In my opinion, we aren’t adding enough roasted potatoes to salads. One bite of this one and you’ll be convinced.

• Potatoes. Use golden potatoes (around 1 to 1 1/2 inches wide) for the perfect balance of crispy outside and creamy inside. If you can’t find potatoes that size, you can always cut larger potatoes into 1-inch pieces.
• Kale. Use a base of lacinato (or Tuscan) kale to make this salad hearty and crunchy.
• Fennel. Thinly sliced fennel adds a pop of freshness.
• Nuts. Roasted walnuts, hazelnuts, or almonds add texture and deep, nutty flavor.
• Pecorino Romano. Use pre-grated cheese for an easy boost of umami.
• Golden raisins. Add the raisins to the vinaigrette first so they have a chance to get plump and tender.
• Shallot. Along with tangy mustard and sweet maple syrup, shallots make the most flavorful vinaigrette.

I’m all about adding as many different textures to salad as possible. I think it makes them more interesting, more fun to look at, and, most importantly, more fun to eat. One way to do that is by roasting one of your vegetables. It instantly breathes new life into your bowl. The caramelized flavor of the roasty-toasty edges, the tender-crisp texture — it always hits the spot. Next time you make a salad, try roasting one of the ingredients for an extra flavor boost. Carrots, fennel, onions, and cauliflower (like this salad!) are all good places to start.

• Add thinly sliced radishes. You can use any variety, but I love watermelon radishes for the pop of vibrant color.
• Fresh herbs like dill, mint, and tarragon would also be a nice addition.
• Use whatever fat you have to cook the potatoes — coconut oil, beef tallow, and bacon fat are all good options.
• Swap the Pecorino Romano for grated Parmesan or even some sharp cheddar or Gouda.
• Add rotisserie or grilled chicken, baked tofu, seared steak, oven-baked salmon, or another protein of your choice to make the salad even more filling.
• Use half of one small red onion instead of the shallot.
• Any roasted nut or seed you like can be substituted.
• You can swap fish sauce in for soy sauce.

Salad Person is my column dedicated to making better, more delicious salads at home that you’re actually excited to eat. Each month, I’ll provide tips and techniques so you can enjoy them as much as I do — which is a lot! Follow along and find the recipes here.