• Kale Cannellini Bean Salad with Creamy White Bean Dressing

    Ingredients

    Killer salad

    • Ingredients
      Amount
    • Tuscan or black kale, shredded
      3 cups
    • Cannellini beans, drained, rinsed
      2 cups
    • Fennel, stemmed, shaved
      1 ea.
    • Edamame, shelled
      ½ cup
    • Carrots, grated
      ½ cup
    • Kosher salt and ground black pepper
      to taste

    • Ingredients
      Amount
    • Pumpkin seeds
      ½ cup
    • Tamari
      1 Tbsp.

    Creamy white bean dressing

    • Ingredients
      Amount
    • Lemon, juice of
      ¼ cup
    • Lemon, zest of
      1 tsp.
    • Lime juice
      2 Tbsp.
    • Dijon mustard
      2 tsp.
    • Shallots, minced
      1 Tbsp.
    • Cannellini beans
      ¼ cup
    • Extra-virgin olive oil
      ¾ cup
    • Water, used to thin
      as needed
    • Kosher salt and ground black pepper
      to taste

    Cheese crips

    • Ingredients
      Amount
    • Pecorino cheese, finely grated
      2 oz.

    Method

    1. For the killer salad: In a large bowl, add the kale and beans. Add the fennel, edamame, carrots, and chill the whole bowl.
    2. For the pumpkin seeds: Preheat the oven to 325°F. Place the pumpkin seeds in a small bowl with the tamari and toss to coat, then spread on a sheet pan and toast until fragrant, about 10 minutes. Remove and cool.
    3. For the dressing: Place the lemon juice and zest, lime juice, mustard, shallots, and the beans in a blender and purée until smooth. Add the olive oil all at once and purée again until combined; thin if necessary with water. Season with kosher salt and pepper as needed.
    4. For the cheese crisps: Grate the cheese and on a Silpat, make 8 small little mounds, bake at 350°F for 4 to 6 minutes; let cool. Set aside remaining cheese to add to the salad.
    5. Assemble the salad: Add enough dressing to the salad in the bowl and toss to coat evenly; add more to taste with a splash of lemon juice, if needed. Place a small mound on a chilled plate, top with some toasted pumpkin seeds and a cheese crisp. Serve.