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

Damaris Phillips
  • 110 minutes
  • Serves

INGREDIENTS

2 tbsp

Garlic confit

2 cups

Garlic confit oil

10 oz

Baby and purple kale, mixed

1

Celery root, cut into large dice (about 2 1/2 cups), large

2

whole heads Garlic

2 tbsp

Za'atar

1

Egg white

2

Egg yolks

6

Eggs

2 tbsp

Dijon mustard

1/3 cup

Honey

1 tbsp

Mayonnaise

1 tbsp

Mustard, whole-grain

3 cups

All-purpose flour

2 tbsp

Baking powder

1 tbsp

Brown sugar

1/4 tsp

Cayenne pepper

1 1/2 tsp

Salt

8

Salt and freshly ground black pepper

1 tbsp

Sugar

2 tbsp

Coconut oil

1 tsp

Garlic confit oil or vegetable oil

1 cup

Sherry vinegar

3 1/8 cups

Vegetable oil

1 cup

Almonds

1

Spiced biscuits

7 tbsp

Butter

1 1/2 cups

Milk