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Shredded Kale Tri-Color Salad With Creamy Garlic Vinaigrette

Shredded Kale Tri-Color Salad With Creamy Garlic Vinaigrette

Photo by Tom McCorkle and food styling by Gina Nistico; for The Washington Post

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.


For the Vinaigrette

  • 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

For the Salad

  • 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


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 plates and serve.

Makes 4 Servings
Serving Size: 1 1/4 cup of salad and 1 tablespoon of dressing

Per Serving: Calories 86; Total Fat 4g (Sat Fat 1g); Protein 2g; Carb 12g; Fiber 4g; Cholesterol 0mg; Sodium 167mg: Sugars 6g

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