Kale Salad With Pecan Vinaigrette

Name: Kale Salad With Pecan Vinaigrette
Ingredients: 1½ cups pecans; 2 garlic cloves, finely grated; ½ cup extra-virgin olive oil; 2 Tbsp. drained capers; 1 Tbsp. honey; ⅓ cup apple cider vinegar; Kosher salt, freshly ground pepper; 2 large bunches Tuscan kale, ribs and stems removed, leaves thinly sliced; 1 bunch radishes, trimmed, thinly sliced

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Servings: 8

Cost: $4.35 /serving

Author : Kendra Vaculin

kale salad side

Ingredients

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1½ cups pecans2 garlic cloves, finely grated½ cup extra-virgin olive oil2 Tbsp. drained capers1 Tbsp. honey⅓ cup apple cider vinegarKosher salt, freshly ground pepper2 large bunches Tuscan kale, ribs and stems removed, leaves thinly sliced1 bunch radishes, trimmed, thinly sliced

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Instructions

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Step 1

Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool.

Step 2

Transfer a handful of pecans to a cutting board and coarsely chop; set aside for serving.

Step 3

Pulse garlic, oil, capers, honey, and remaining pecans in a food processor until nuts are in small pieces. Transfer to a large bowl and stir in vinegar; season dressing with salt and pepper.

Step 4

Add kale and radishes to bowl with dressing; toss to coat. Taste salad and season with more salt and pepper. Top with reserved chopped pecans.