Not Any Ole Kale Salad - It's a Meal!

Step 1

Preheat the oven to 400 degrees F.

FOR THE GARLIC CONFIT

Step 2

Cut the tops off of the tip of the garlic heads, leaving the root ends intact. Add to a small saucepan and cover with 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. (there will be more oil than what you will need in this recipe, but the reserved it wonderful to saute and cook many a dish).

FOR THE DEVILED EGGS

Step 3

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.

Step 4

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

Step 5

Preheat the oven to 250 degrees F.

Step 6

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.

Step 7

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

Step 8

Raise the oven temperature to 400 degrees F.

Step 9

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

Step 10

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 (or other vinegar of choice) 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.

Step 11

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.

Step 12

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

FOR THE SPICED BISCUITS - Yield: 8 biscuits

Step 13

Combine the flour, baking powder, 1 tablespoon of the za'atar, the sugar, and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Make a well in the center and pour in the milk. Stir until just combined.

Step 14

Turn the dough out onto a floured surface and knead 5 or 6 times. Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don't twist the cutter otherwise you'll squish the sides and the biscuit won't rise. Knead the scraps together, re-roll, and cut out biscuits until all the dough has been used.

Step 15

Place the biscuits bottom-side up on a baking sheet lined with parchment paper. Whisk together the vegetable oil with the remaining 1 tablespoon za'atar and brush the mixture on each biscuit. Bake until golden brown, 18 to 20 minutes.