Shredded Kale Tri-Color Salad With Creamy Garlic Vinaigrette

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. You’ll have leftover dressing, which you can use to make more salads or as a dip for a vegetable crudite.

15 minutes

4 servings

For the vinaigrette

For the salad

4 cloves Garlic Confit (see

related recipe)

3 tablespoons fresh lemon

juice

2 tablespoons extra-virgin olive oil or oil from the confit

2 tablespoons sherry vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

1⁄2 teaspoon kosher salt

1⁄4 teaspoon freshly ground

black pepper 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 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.

Storage Notes: Leftover dressing can be refrigerated for up to 1 week.

Nutrition | Calories: 86; Total Fat: 4 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 167 mg; Carbohydrates: 12 g; Dietary Fiber: 4 g; Sugar: 6 g; Protein: 2 g.

Dressing recipe adapted from “Chasing Flavor” by Dan Kluger and Nick Fauchald (HMH, 2020).

................................................................................................................... 5 cups (5 ounces) lightly packed, thinly sliced kale leaves (from about 1⁄2 large bunch stemmed kale)

1 cup thinly sliced radicchio 1 medium fennel bulb,

cored and thinly sliced

1⁄2 cup coarsely chopped fresh flat-leaf parsley leaves

1⁄4