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Chef Christine Cinquino's Recipes
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Kale & Roasted Potato Salad


¼ cup tahini
2 cloves garlic
2-3 lemons, juice and zest
½ cup extra virgin olive oi
handful parsley, fresh
salt and pepper
1 bunch kale, torn to bite size
¼ cup massage oil blend (see below) 
1 lb. (3 large) potatoes, medium diced
1/3 cup pistachios, chopped fine

food processor, blender or shaker


Roast potatoes until tender. Let cool. 

Prepare vinaigrette and massage oil using the directions below. 

Pour the massage oil blend over kale. Using hands or tongs, keep tossing/messaging the kale until it reduces by 1/3 and becomes darker and oily.

In a large bowl combine kale, pistachios and potatoes.

Dress with tahini lemon vinaigrette. 

Adjust seasoning to taste. 


Tahini Lemon Vinaigrette Directions:

Mince garlic and parsley. 
Add tahini and lemon juice/zest. Blend together.
Add salt and pepper to taste. 
Stream in olive oil (for creamy emulsion).
Adjust with lemon juice.

Massage Oil Directions:

Blend below ingredients for kale massage oil:
1/8 cup olive oil
2 tbsp. Lemon juice
pinch of salt

Feta Herb Spread


20 oz. cream cheese
16 oz. feta cheese 
(can adjust cheese ratio to your liking)
3-4 cloves garlic
handful parsley, fresh
½ tsp. rosemary, dried
½ tsp. oregano, dried
½ tsp. thyme, dried
½ tsp. basil, dried
1 tbsp. extra virgin olive oil
milk or cream to blend/smooth
black paper to taste


food processor


Process garlic and parsley (and any other fresh herbs used) to fine mince.

Add cream cheese to garlic mixture using milk/cream to blend smoothly. Start with 2 tablespoons and add more as needed.

Add dry herbs (rosemary, oregano, thyme, basil), black pepper, olive oil and feta cheese. Blend to combine.

Adjust texture as needed with and/or olive oil.