Happy Fridge Salad

Instructions

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 1⁄2 cup drained Peppadew peppers in brine, coarsely chopped, in a large bowl; set salad aside. Finely grate 3 garlic cloves into a measuring glass. Add 1 oz. Parmesan, finely grated (about 1⁄2 cup), 1⁄2 cup extra-virgin olive oil, 1⁄4 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 1⁄2 tsp. Morton kosher salt, and 1⁄4 tsp. freshly ground pepper and whisk until emulsified. (Or, place in a small jar, then cover and shake to combine.) 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.

• bunch Tuscan kale Notes: 1, ribs and stems removed, leaves thinly sliced
• 15.5-oz. cans chickpeas Notes: 2, rinsed
• store-bought broccoli slaw Notes: 2 cups
• 1⁄2 cup drained Peppadew peppers in brine Notes: coarsely chopped
• garlic cloves Notes: 3
• oz. Parmesan Notes: 1, about 1⁄2 cup, finely grated
• 1⁄2 cup extra-virgin olive oil
• 1⁄4 cup fresh citrus juice Notes: lemon, lime, and/or orange
• Tbsp. sherry vinegar or red wine vinegar Notes: 2
• tsp. Dijon mustard Notes: 2
• tsp. honey Notes: 2
• tsp. Diamond Crystal or 1⁄2 tsp. Morton kosher salt Notes: 1, plus more
• 1⁄4 tsp. freshly ground pepper Notes: plus more