Roasted Potato and Shallot Salad With Marinated Mushrooms and Kale Recipe

Serves: 4 Save

Ingredients (14)

  • 1 1/2 pounds (680g) small fingerling potatoes
  • Kosher salt
  • 2 medium cloves garlic
  • 1/2 teaspoon minced fresh thyme leaves, plus 3 thyme sprigs, divided
  • 1 cup (240ml) extra-virgin olive oil, divided
  • 12 ounces shallots (about 10 shallots; 340g), peeled and trimmed (if shallots are large, cut them in half)
  • 1 scallion, white and light green parts only, roughly chopped
  • 1 small handful flat-leaf parsley leaves, roughly chopped
  • 1 teaspoon (5ml) Dijon mustard
  • 5 tablespoons (75ml) white wine vinegar, divided
  • 1/8 teaspoon smoked paprika
  • Freshly ground black pepper
  • 12 ounces (340g) shiitake mushrooms, stemmed
  • 3 ounces (85g) baby Russian kale leaves, woody stems trimmed and large leaves torn

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Directions

Learn how to make this recipe at Serious Eats