Print RecipeGrilled Potato Salad with Scallion Vinaigrette
Main Description.
By using par-boiled and then grilled potatoes, you get to taste the wonderful char-ry taste of the actual potato and not just a bunch of mayo. A pile of creamy cauliflower mash sets the stage and then gets tucked in by those smoky greens before finally getting piled high with a mound of aggressively seasoned, salty, juicy shrimp. Do you even hear me? Leave work immediately. Pack the kids in the car. Go to the grocery store. Make this your life’s mission.
That adorable thing would be called a kalette: a cross between kale and brussels sprouts. I bought mine at Super Target, so it would appear that we regulars have access to these little wonders without a trip to any special grocery store
It is peak cozy, nutritious, and cool-weather wonderful.
PinIngredients
- for the cauliflower mash2 tablespoons olive oil1 head cauliflower, cut into small florets (about 6 cups)3 cloves garlic, minced1 cup milk3 cups vegetable or chicken broth1 14-ounce can white beans, rinsed and drained1/2 cup cornmeal1/2 cup shredded cheese, like sharp cheddar or havarti1 teaspoon salt
- for the kale1 tablespoon sheep fat (or olive oil)3 cups kalettes OR chopped kale3 cloves garlic, minced
- for the shrimp1 tablespoon olive oil1/2 lb. shrimp (enough for 4 people)a few good shakes of garlic salt, chili powder, cayenne, and/or black pepper
Instructions
- 01Cauliflower Mash: Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is fragrant. Add the milk and 2 cups broth. Simmer for 10 minutes or until soft. Add the white beans and mash roughly with the back of a large wooden spoon. It will be soupy - that is okay. Stir in the cornmeal and things will start to thicken a bit. Adjust the consistency by adding in the last cup of broth as needed. Stir in the cheese and season to taste.
- 02Kale: Heat the sheep fat in a nonstick skillet over medium low heat. Add the greens and garlic and saute until softened. For the kalettes, I added a little water at the end to sort of steam them to finish them off. Remove kale and wipe out pan with a paper towel.
- 03Shrimp: In the same skillet, add the oil over medium heat. Pat the shrimp dry. Add to the pan and sprinkle with seasonings to taste. Cook for just a few minutes and then add a quick splash of water or broth to the pan (about 2 tablespoons) to pull the browned bits and spices into something of a saucy-coating for the shrimp. It is delicious.
- 04Serve: Serve the shrimp and kale over a big pile of cauliflower mash! SO yummy.
Notes
Make sure to perform a quick release when beef is done cooking. A natural release will overcook the beef, breaking it down to a stew-meat like texture. Choose a tender beef cut like flank steak or top sirloi. Make sure to slice the beef against the grain.
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