Shredded Kale Tri-Color Salad With Creamy Garlic Vinaigrette

1 week ago 5

Democracy Dies successful Darkness

4.5 (2)

Here, an eye-catching premix of shredded kale, radicchio, fennel and parsley is treated to a boldly tasty, creamy ail dressing for an unforgettable salad. The dressing gets overmuch of its mouthwatering spirit from cloves of ail confit — ail simmered dilatory successful lipid until it is aureate and brushed — and turns an mean crockery into thing exceptional and unforgettable. You'll person leftover dressing, which you tin usage to marque much salads oregon arsenic a dip for a rootlike crudite.

Leftover dressing tin beryllium refrigerated for up to 1 week.

Salad look from cookbook writer and registered nutritionist Ellie Krieger. Dressing look adapted from “Chasing Flavor” by Dan Kluger and Nick Fauchald (HMH, 2020).

Ingredients

measuring cup

Servings: 4 (each serving is astir 1 1/4 cupful of crockery and 1 tablespoonful of dressing)

For the vinaigrette

4 cloves Garlic Confit (see related recipe)
3 tablespoons caller citrus juice
2 tablespoons extra-virgin olive lipid oregon lipid from the confit
2 tablespoons sherry vinegar
1 tablespoonful honey
1 tablespoonful Dijon mustard
1/2 spoon kosher salt
1/4 spoon freshly crushed achromatic pepper

For the salad

5 cups (5 ounces) lightly packed, thinly sliced kale leaves (from astir 1/2 ample clump stemmed kale)
1 cupful thinly sliced radicchio
1 mean fennel bulb, cored and thinly sliced
1/2 cupful coarsely chopped caller flat-leaf parsley leaves

Nutritional Facts

Per serving

Calories
86
Fat
4 g
Saturated Fat
1 g
Carbohydrates
12 g
Sodium
167 mg
Protein
2 g
Fiber
4 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Salad look from cookbook writer and registered nutritionist Ellie Krieger. Dressing look adapted from “Chasing Flavor” by Dan Kluger and Nick Fauchald (HMH, 2020).

Tested by Olga Massov.

Published May 5, 2021

Updated March 17, 2026