- Prep time 20 minutes
- Total time 40 minutes
- Portion size 4 servings
Ingredients
Method
In large pot of boiling salted water, cook potatoes until tender-crisp, about 15 minutes. Drain and let cool slightly; cut into quarters. Transfer to bowl and set aside. Place onion slices in small bowl; pour in enough cold water to cover. Let stand for 10 minutes; drain well. Add to bowl with potatoes.
In large measuring cup, whisk together 3 tbsp oil, lemon juice, vinegar and mustard; season with fleur de sel and pepper. Pour dressing over potato mixture, tossing gently to coat well. (Make-ahead: Can be covered and refrigerated for up to 4 hours.)
Preheat grill to medium heat; rub kale leaves with remaining oil. Season with fleur de sel. Grill kale, turning once, until crispy, 2 or 3 minutes. Transfer to plate; let cool slightly. Mix capers and parsley into potato mixture; crumble kale over top.
Nutritional facts PER SERVING: about
- Calories 170
- Total fat 14 g
- Saturated fat 2 g
- Cholesterol 0 mg
- Sodium 275 mg
- Total carbohydrate 38 g
- Fibre 5 g
- Protein 5 g
