Chef's Salad with Kale and Potato Croutons

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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12 ounces medium red-skinned potatoes, cut into 1/2-inch wedges

2 tablespoons extra-virgin olive oil

Kosher salt

1/2 cup grated dill havarti cheese (about 2 ounces)

1 bunch scallions, chopped

1/2 cup mayonnaise

1/3 cup chili sauce

1 cup chopped half-sour pickles, plus 1 tablespoon pickle juice

1 5-ounce container baby kale (about 8 cups)

1/2 head iceberg lettuce, cut into 1-inch pieces

1 pint cherry tomatoes, halved

1/2 pound deli-sliced roast beef, torn

1/2 pound deli-sliced roast turkey, torn


  1. Preheat the oven to 425 degrees F. Toss the potatoes with the olive oil on a rimmed baking sheet; season with salt. Bake until the potatoes are browned on the bottom, about 10 minutes. Remove from the oven, flip the potatoes and sprinkle with the cheese and half of the scallions. Return to the oven and continue baking until the potatoes are golden brown and crisp, 6 to 7 more minutes. Remove from the oven and toss to coat the potatoes in the melted cheese.
  2. Meanwhile, make the dressing: Whisk the mayonnaise with the chili sauce, the remaining scallions, half of the pickles, and the pickle juice. Toss the kale and iceberg lettuce with half of the dressing in a large bowl. Divide among bowls and top with the tomatoes, roast beef, turkey, potatoes and the remaining pickles. Serve with the remaining dressing.