This dressing checks all the boxes: It’s nutty, salty, savory, and just sweet enough, with a hefty texture that holds its own against sturdy kale. Make it ahead of time and dress your salad before you put the finishing touches on your Thanksgiving meal; the salad should sit for a few minutes before serving to ensure the kale is tender. If you don’t have a food processor, you can chop your ingredients by hand—the finished dressing won’t be as creamy, but it will still taste great.
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garlic cloves, finely grated
cup extra-virgin olive oil
Tbsp. drained capers
cup apple cider vinegar
Kosher salt, freshly ground pepper
large bunches Tuscan kale, ribs and stems removed, leaves thinly sliced
bunch radishes, trimmed, thinly sliced
Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool.
Transfer a handful of pecans to a cutting board and coarsely chop; set aside for serving.
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.
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.