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.
Ingredients
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)
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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
Directions
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
