Friday, April 24, 2015

Tuscan Bean & Kale Salad

This quick and easy recipe for kale salad with marinated artichokes, cannellini beans and roasted peppers is sure to be come your favorite way to enjoy raw kale.  You can vary the ingredients according to your taste.

Massaging your kale makes it tender and sweet!  Who knew we have to massage our food now!
For the vinaigrette:

2 Tbsp. red wine vinegar or lemon juice
1 medium clove garlic, minced
1/2 tsp. dried oregano
1/3 cup extra virgin olive oil
Salt and freshly ground pepper to taste

For the salad:

2 cups curly green kale, removed from stem, washed and chopped into 1" pieces
1 can cannellini beans, drained and rinsed
1 jar marinated quartered artichokes (if you like the marinade you can add some to the salad)
1 jar roasted red peppers, cut into strips
1/2 small red onion, sliced thin
Parmesan shavings for garnish

In a large bowl add kale, 1/2 tsp. salt, and 1 Tbsp. each of vinegar and oil.  Massage until kale no longer sounds crunchy (6 or 7 massages will do the trick).  Let sit for 10 minutes.

Add remaining ingredients and mix to combine.  Season with additional oil and vinegar to your taste.  Refrigerate as least one hour to blend flavors.


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