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Because in food I trust. In all forms and shapes. 

Potato, pesto and kale salad

Potato, pesto and kale salad

Who does not love potatoes? Especially new ones? I do love them, and whenever I have a chance to make them, I do. Not very often, but always in season. This is just an improvisation after shopping at a local supermarket on Monday when nothing has yet arrived, except potatoes and some lettuce leaves. And kale, that no one bought on the weekend. Although, made with what’s left, they disappeared first. 

Ingrredients

1 kg small new potatoes
10 ml olive oil for frying 
300 g kale, stalks removed
100 g pesto
big handful of rucola
20 g finely sliced parmesan
sea salt to taste
freshly ground pepper to taste

Prepare

Either boil or steam the potatoes. Take off the heat when they are ready and let cool. 

When the potatoes are cool, mix them with pesto. 

In a pan, heat 1/3 of the oil and fry 1/3 of the kale. You have to do this in batches, otherwise they will be soggy, not crispy. When all of them are fried and it is time to serve the dish, mix the potatoes with rucola and plate on a serving dish. Sprinkle with kale and cheese and serve. 





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