Kale and Cannellini Bean Salad with Walnut Vinaigrette
Take the earthiness of lacinto kale paired with tender cannellini beans. Their textures and flavors certainly compliment one another but toss them with sweet tomatoes, sautéed shallots plus savory garlic and you’ve got light dish, yet hearty enough to bolster your spirits and soul!
Equipment
- Small skillet
- Immersion blender or standard blender
Ingredients
- For the salad:
- 1 large shallot, slice thin, about ½ cup
- 2 garlic cloves, chopped fine, about 2 teaspoons
- 1-½ tablespoons olive oil
- 1 bunch Lacinto kale, washed and dried
- 3 Campari tomatoes, chopped, about 1 cup
- 1 can cannellini beans, 15-ounces, rinsed
- For the walnut vinaigrette:
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons white wine
- 2 tablespoons chicken stock
- Zest of 1 lemon, about ½ teaspoon
- Juice of 1 lemon, about 3 tablespoons
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ¼ teaspoon freshly cracked black pepper
- ⅓ cup chopped toasted walnuts
Instructions
- For the salad:
- Warm the olive oil in a skillet placed over medium heat. Sauté the shallot for about 3 to 5 minutes, until tender. Add the chopped garlic and cook for an additional 3 minutes. Set aside to cool.
- Trim the stem from the back of the kale leaves and chop the kale leaves into thin strips then chop it into small pieces.
- Transfer the kale to a large mixing bowl along with the tomatoes, cannellini beans, sautéed shallots and garlic.
- For the walnut vinaigrette:
- Pour the olive oil into a small, deep mixing bowl. Add the apple cider vinegar, white wine, and chicken stock along with the lemon zest, lemon juice, tomato paste, kosher salt, black pepper, and sugar.
- Using an immersion blender, mix until the ingredients are blended together.
- Add the toasted walnuts and process until the vinaigrette is fairly smooth.
- To assemble the salad:
- Spoon about half of the vinaigrette over the salad and toss to mix together, adding more as needed to thoroughly coat the vegetables.
- Season with additional kosher salt and pepper to taste.
- Serve at room temperature or chilled.
Notes
Lacinto kale is also known as dinosaur kale or Tuscan kale. It differs from curly leaf kale in that it is a bit more tender with a milder, almost sweet tone. There are really only a few tricks in working with kale. Wash it really well. Place it in a sink full of cold water, swirl it, let it soak then rinse, repeat and dry. Then remove the stem from the back of the leaf. You can grab it and pull or take a sharp knife and trim it out.
To toast the walnuts, spread them out on a rimmed baking sheet and place in a 350-degree oven for about 8 to 10 minutes or until they smell fragrant and are crisp. You can toast up more than you need and keep extra in the freezer.
If you don't have an immersion blender, just process everything in a standard blender.