Directions for: Kale, Roasted Celery Root, Deviled Eggs and Spiced Almond Salad
Ingredients
Garlic Confit2 whole heads garlic
3 cups vegetable oil
Deviled Eggs6 eggs (older eggs are better than farm)
1 Tbsp butter, melted
1 Tbsp mayonnaise
1 Tbsp whole-grain mustard
1 tsp Garlic Confit oil or vegetable oil, plus more for drizzling
Salt and freshly ground black pepper
Spiced Almonds1 egg white
1 Tbsp brown sugar
tsp cayenne pepper
Salt and freshly ground black pepper
1 cup blanched and slivered almonds
Roasted Celery Root1 large celery root, cut into large dice (2 1/2 cups)
2 Tbsp coconut oil, melted
Salt and freshly ground black pepper
Creamy Garlic Vinaigrettecup honey
2 Tbsp Garlic Confit
2 Tbsp Dijon mustard
2 egg yolks
Salt and freshly ground black pepper
1 cup sherry vinegar
2 cups Garlic Confit oil, or any flavored oil or vegetable oil
10 oz mixed baby purple kale
Spiced Biscuits, for serving
Directions
Garlic Confit1. Cut the tops off of the tip of the garlic heads, leaving the root ends intact. Add to a small saucepan and cover with the vegetable oil. Cook gently over medium-low heat until the oil is infused and the garlic is soft to the touch, about 45 minutes (it should not come to a simmer). Remove the garlic heads from the oil and allow to cool prior to removing the softened cloves. Squeeze out the cloves from their skins and mash slightly; set aside. Reserve the oil.
Deviled Eggs1. Lay the eggs flat in a saucepan and cover with water. Put the saucepan over medium-high heat and bring to a boil. Once at a boil, cover with a tight-fitting lid, turn the heat off and let the eggs sit for 12 minutes. Submerge or rinse in cold water until cooled.
Spiced Almonds1. Preheat the oven to 250F.
2. In a bowl, whisk the egg white until thick and frothy. Add the sugar, cayenne, 1/4 teaspoon salt and 1/4 teaspoon black pepper and stir to combine. Add the almonds and coat with the egg white mixture.
3. Using a slotted spoon, transfer the nuts to a baking sheet. Bake until golden brown and crunchy, 15 to 20 minutes, stirring halfway. (Note: There will be way more spiced nuts than you need, but they hold up well in an airtight container.)
Roasted Celery Root1. Raise the oven temperature to 400F.
2. Toss the celery root with the coconut oil in a bowl and season with salt and pepper. Place on the outer perimeter of a baking sheet, which is where they will roast evenly, and roast until golden brown, about 20 minutes.
Creamy Garlic Vinaigrette1. For the creamy garlic vinaigrette: In a food processor, add the honey, garlic confit, mustard and egg yolks and pulse to combine. Add 1 1/2 teaspoons salt and 1 teaspoon pepper and pulse. Add the sherry vinegar and pulse to combine. Turn the speed to low and slowly drizzle in the oil. Turn off immediately after the last oil is combined. Taste and adjust the seasoning.
2. Divide the kale into 4 parts. In a small bowl, place one-quarter of the kale and 1 tablespoon of the creamy garlic vinaigrette and toss to coat. Arrange on a plate, add 3 deviled egg halves, a small handful of spiced almonds and some roasted celery root. Repeat with the remaining ingredients to make 4 servings.
3. Serve with the Spiced Biscuits and drizzle with another tablespoon of dressing.
See more: Salad, Appetizer, Bake, Eggs/Dairy, Lunch, Nuts, Roast, Vegetables, Vegetarian