Here, an eye-catching mix of shredded kale, radicchio, fennel and parsley is treated to a boldly tasty, creamy garlic dressing for an unforgettable salad. The dressing gets much of its mouthwatering flavor from cloves of garlic confit — garlic simmered slowly in oil until it is golden and soft — and turns an ordinary salad into something exceptional and unforgettable. You'll have leftover dressing, which you can use to make more salads or as a dip for a vegetable crudite.
Total time: 15 mins
Storage Notes: Leftover dressing can be refrigerated for up to 1 week.
Servings:
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4 servings; each serving is about 1 1/4 cup of salad and 1 tablespoon of dressing
Ingredients
- For the vinaigrette
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4 cloves Garlic Confit (see related recipe)
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3 tablespoons fresh lemon juice
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2 tablespoons extra-virgin olive oil or oil from the confit
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2 tablespoons sherry vinegar
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1 tablespoon honey
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1 tablespoon Dijon mustard
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
- For the salad
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5 cups (5 ounces) lightly packed, thinly sliced kale leaves (from about 1/2 large bunch stemmed kale)
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1 cup thinly sliced radicchio
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1 medium fennel bulb, cored and thinly sliced
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1/2 cup coarsely chopped fresh flat-leaf parsley leaves
Make the vinaigrette: In the pitcher of a blender, combine the garlic confit, lemon juice, oil, vinegar, honey, mustard, salt and pepper and blend until smooth and creamy. You should get about 1/2 cup.
Make the salad: Place the kale into a large bowl and add 1/4 cup of the dressing on top. Using your hands, massage the kale and dressing together until the kale is tender, about 2 minutes. Add the radicchio, fennel and parsley and toss to combine.
Divide among bowls or places and serve.
Salad recipe from cookbook author and registered nutritionist Ellie Krieger. Dressing recipe adapted from “Chasing Flavor” by Dan Kluger and Nick Fauchald (HMH, 2020).
Tested by Olga Massov.
Email questions to the Food Section at food@washpost.com.
May 05, 2021 at 09:00AM
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Shredded Kale Tri-Color Salad With Creamy Garlic Vinaigrette - Washington Post
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