Kale, Roasted Celery Root, Deviled Eggs and Spiced Almond Salad

Total Time:
1 hr 50 min
30 min
15 min
1 hr 5 min

4 servings

  • Garlic Confit:
  • 2 whole heads garlic
  • 3 cups vegetable oil
  • Deviled Eggs:
  • 6 eggs (older eggs are better than farm fresh)
  • 1 tablespoon butter, melted
  • 1 tablespoon mayonnaise
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon garlic confit oil or vegetable oil, plus more for drizzling
  • Salt and freshly ground black pepper
  • Spiced Almonds:
  • 1 egg white
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • Salt and freshly ground black pepper
  • 1 cup blanched and slivered almonds
  • Roasted Celery Root:
  • 1 large celery root, cut into large dice (about 2 1/2 cups)
  • 2 tablespoons coconut oil, melted
  • Salt and freshly ground black pepper
  • Creamy Garlic Vinaigrette:
  • 1/3 cup honey
  • 2 tablespoons garlic confit
  • 2 tablespoons 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 ounces mixed baby and purple kale
  • Spiced Biscuits, for serving
Watch how to make this recipe.
  • Special equipment: a piping bag

  • For the garlic confit: 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.

  • For the deviled eggs: 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.

  • Peel the eggs, cut lengthwise and separate the yolks. Mash the yolks in a bowl with the melted butter, mayonnaise and mustard until smooth. Stir in the oil and season with salt and pepper. Put the filling into a piping bag, no tip needed. Season the egg white halves with salt and pepper and drizzle with some of the garlic oil. Refill the egg whites with the filling.

  • For the spiced almonds: Preheat the oven to 250 degrees F.

  • 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.

  • 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.)

  • For the roasted celery root: Raise the oven temperature to 400 degrees F.

  • 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.

  • 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.

  • 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.

  • Serve with the Spiced Biscuits and drizzle with another tablespoon of dressing.

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