A hearty salad that celebrates good produce—and hints at the spring greens to come.
1/2 teaspoon minced fresh thyme leaves, plus 3 thyme sprigs, divided1 scallion, white and light green parts only, roughly chopped5 tablespoons white wine vinegar, divided3 ounces baby Russian kale leaves, woody stems trimmed and large leaves tornPreheat oven to 325°F. In a large saucepan, cover potatoes with cold water and season heavily with salt until water is saltier than the sea. Add garlic and thyme sprigs and set over medium-high heat.
Transfer to a mixing bowl and whisk in 1/2 cup olive oil. Season with salt and pepper.In a clean large skillet, heat 4 tablespoons oil over medium-high heat until shimmering. Add mushrooms and cook, stirring and tossing, until tender and just starting to brown, about 5 minutes; stir in minced thyme leaves during last 1 minute of cooking. Transfer mushrooms to a small heatproof bowl. Season with salt.
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