Kale and Potato Salad with Tahini Dressing

You know a recipe is worth sharing when you don’t use it–you’ve made it so many times that you can chop and assemble your meal just as easily as if you were brewing a cup of tea or peeling a juicy orange.  Knowing a recipe by heart like this makes you feel adept and competent in the kitchen, calm and at peace.  A welcome contrast to referring back to a book over and over again that refuses to stay open, or rattling frantically in your pantry for ingredients.

There’s something about the way a tahini-lemon dressing complements dark, leafy greens–it brings out their earthiness and gives them character the way simple vinegar and oil just can’t do.  Roasted potatoes ensure the salad has that heartiness essential for winter eating (though I make this often enough in summer).  The whole process is hands off, as easy to make as it is to eat.

I originally saw this recipe in Gourmet, back when it was still in print. I’ve modified the method over the years and made my own tweaks, but the essential flavors remain similar. Hopefully you too soon won’t need my recipe.