Roasted Potato and Shallot Salad with Marinated Mushrooms and Kale

Ingredients

• 1 1/2 pounds small fingerling potatoes
• Kosher salt
• 2 medium cloves garlic
• 1/2 teaspoon minced fresh thyme leaves, plus 3 thyme sprigs, divided
• 1 cup extra-virgin olive oil, divided
• 12 ounces shallots, peeled and trimmed
• 1 scallion, white and light green parts only, roughly chopped
• 1 small handful flat-leaf parsley leaves, roughly chopped
• 1 teaspoon Dijon mustard
• 5 tablespoons white wine vinegar, divided
• 1/8 teaspoon smoked paprika
• Freshly ground black pepper
• 12 ounces shiitake mushrooms, stemmed
• 3 ounces baby Russian kale leaves, woody stems trimmed and large leaves torn

Directions

1. Set the oven to 325 degrees F. Put the potatoes in a large saucepan, add cold water to cover, and salt the water generously until it tastes saltier than the sea. Drop in the garlic and thyme sprigs, then place the pan over medium-high heat. Once the water reaches a very gentle simmer, cook the potatoes at that quiet bubble, adjusting the heat as needed, until they are tender, about 25 minutes.
2. While the potatoes cook, warm 2 tablespoons (30ml) oil in a large ovenproof skillet over medium-high heat until it shimmers. Add the shallots and cook them, tossing now and then, until they pick up light color, about 4 minutes. Salt them, move the skillet to the oven, and continue cooking, tossing occasionally, until the shallots are very soft, about 25 minutes.
3. Combine the scallion, parsley, mustard, 3 tablespoons (45ml) white wine vinegar, smoked paprika, and a generous pinch of salt in a tall, narrow container. Purée with an immersion blender until the mixture is smooth. Scrape it into a mixing bowl, then whisk in 1/2 cup (120ml) olive oil. Add salt and pepper to taste.
4. Pour 4 tablespoons (60ml) oil into a clean large skillet and warm it over medium-high heat until the oil is shimmering. Add the mushrooms and cook, stirring and tossing, until they are tender and only beginning to brown, about 5 minutes. During the last 1 minute of cooking, mix in the minced thyme leaves. Move the mushrooms to a small heatproof bowl, then season them with salt. Add the remaining 2 tablespoons (30ml) vinegar and enough scallion vinaigrette to coat them well, tossing to combine. Set the bowl aside.
5. Raise the oven temperature to 500 degrees F. Drain the potatoes, discard the garlic and thyme, and shake off extra moisture. Spread the potatoes on a foil-lined rimmed baking sheet, then toss them with the remaining 2 tablespoons (30ml) oil. Roast, giving the pan a shake once or twice as they cook, until the potatoes begin to crisp and brown, about 15 minutes. Cool them until they are warm.
6. In a large bowl, toss together the roasted shallots, marinated mushrooms with their juices, roasted potatoes, and kale. Add additional vinaigrette as needed so everything is lightly coated, tossing well. Taste and adjust with salt and pepper as needed, then serve.