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.
What you’ll need
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Food Processor
$70 At Amazon
Rimmed Baking Sheet
$35 $32 At Amazon
Microplane Grater
$19 At Amazon
Cutting Board
$10 At IKEA
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Recipe information
Yield
8 Servings
Ingredients
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.
