TUSCAN KALE & CANNELLINI BEAN SALAD RECIPE - (4.6/5)

Tuscan Kale & Cannellini Bean Salad Recipe - (4.6/5) image

Provided by Zoesown

Number Of Ingredients 10

2 bunches of Lacinato Kale, washed dried and center stem removed (about 6 cups)
2 - 4 Tbsp Fresh Squeezed Lemon Juice
Zest from one Lemon
2 - 4 Tbsp excellent quality Extra Virgin Olive Oil (I used 2 Tbsp)
2-3 cloves fresh Garlic, minced
1 ounce (about 1/3 cup) finely grated Asiago Cheese
1/3 cup Panko Bread Crumbs
9 ounces cooked, drained Cannellini Beans. If using canned, rinse under cool water and drain well. (no salt added)
A few grinds of fresh Black Pepper
Sea Salt to your taste

Steps:

In a 2 qt bowl place the olive oil, garlic, lemon juice, sea salt, black pepper and mix lightly. Stack the kale leaves and slice very thin and cut into bite size pieces. Toss Kale into the bowl with the olive oil, garlic, etc. and mix well. Toss in the grated Asiago Cheese, Cannellini beans and the Panko breadcrumbs. Mix well. Cover and let stand at least 5 minutes, the longer the better. I generally make this a few hours before I plan on using it, cover and refrigerate until I am ready to serve.