INGREDIENTS
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5 tablespoons olive oil, divided, plus more
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2 pounds waxy fingerling potatoes
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Kosher salt
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1 pound shallots (about 12), unpeeled
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3 tablespoons fresh lemon juice
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1 tablespoon apple cider vinegar
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Freshly ground black pepper
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 1/4 cup chopped cornichons
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2 tablespoons drained capers
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1 bunch Tuscan kale, ribs and stems removed
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3 scallions, sliced
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1 cup parsley leaves with tender stems