extra-lemony kale white bean salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This kale white bean salad is packed with an extra lemony dressing, crunchy rosemary croutons, and pecorino—fresh, hearty, and so good as leftovers!

zest of 1 lemon
1/4 cup freshly squeezed lemon juice
kosher salt
freshly ground black pepper
1/2 cup extra-virgin olive oil
1 large bunch tuscan kale (flat-leaf), stemmed and sliced into ½-inch thick ribbons
1 1/2 cups cooked cannellini beans (or 1 15-oz can), drained and rinsed
1 cup rosemary breadcrumbs, above
1/2 cup shaved pecorino, plus more for serving

Cook Mode Prevent your screen from going dark

Use a serrated knife to remove crust from the bread and slice into 1-inch cubes. Pulse the cubes in a food processor until the bread resembles coarse chunks of bread, about ¼-inch in size. Alternatively, tear them up with your fingers.
Heat olive oil in a large skillet pan over medium heat. Add breadcrumbs and garlic clove; season with salt and pepper. Cook, stirring frequently, until crunchy and golden brown, 5- 7 minutes.
And rosemary and cook for another minute, until fragrant. Transfer to a plate to cool.

To make lemon dressing, combine lemon zest, juice, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and olive oil in a glass measuring cup. Whisk until combined.
Place kale in a large bowl and massage with a pinch of salt until the leaves are dark green and soft.
Toss with beans, breadcrumbs, pecorino, and half the dressing. Taste and add more dressing, if desired. Enjoy!

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Find it online: https://www.withspice.com/blog/kale-white-bean-salad/