kale-salad-with-pecan-vinaigrette
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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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Ingredients

8 Servings

cups pecans

2

garlic cloves, finely grated

½

cup extra-virgin olive oil

2

Tbsp. drained capers

1

Tbsp. honey

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

Preparation

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.

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