Happy Fridge Salad

Method

1. 1

   Place 1 bunch Tuscan kale, ribs and stems removed, leaves thinly sliced, two 15.5-oz. cans chickpeas, rinsed, 2 cups store-bought broccoli slaw, and ½ cup drained Peppadew peppers in brine, coarsely chopped, in a large bowl; set salad aside.

2. 2

   Finely grate 3 garlic cloves into a measuring glass. Add 1 oz. Parmesan, finely grated (about ½ cup), ½ cup extra-virgin olive oil, ¼ cup fresh citrus juice (lemon, lime, and/or orange), 2 Tbsp. sherry vinegar or red wine vinegar, 2 tsp. Dijon mustard, 2 tsp. honey, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. freshly ground pepper and whisk until emulsified. (Or, place in a small jar, then cover and shake to combine.)

3. 3

   Drizzle vinaigrette over reserved salad. Using tongs, toss vigorously to combine. Taste and season with more salt and pepper if needed. Do Ahead: Salad can be made 3 days ahead. Cover and chill.

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