Kale Salad With Pecan Vinaigrette (BA)
Kale Salad With Pecan Vinaigrette
BY KENDRA VACULIN
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.
8 Servings
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
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.
user comments:
-- Ratio for dressing is off. I have a paste. Needed much less pecans and more oil
(^seems to be common complaint but everyone said the salad was really good otherwise)
https://www.bonappetit.com/recipe/kale-salad-with-pecan-vinaigrette
BY KENDRA VACULIN
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.
8 Servings
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
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.
user comments:
-- Ratio for dressing is off. I have a paste. Needed much less pecans and more oil
(^seems to be common complaint but everyone said the salad was really good otherwise)
https://www.bonappetit.com/recipe/kale-salad-with-pecan-vinaigrette