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| Kale Salad Cannellini and Lime Dressing |
1 bunch Organic curly kale, rinsed and dried
4-6 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
Zest of 1 lime
2 tablespoons freshly squeezed lime juice
Kosher salt and freshly cracked black pepper
Pinch red pepper flakes
1-2 tablespoons white wine vinegar
1 cup cooked cannellini beans
1/4 cup finely grated Parmesan cheese
Remove the stalks from the kale. With your fingertips break up the leaves into small pieces about ½ inch long. Place on a platter.
In a bowl whisk together 4 tablespoons olive oil, Dijon mustard, lime zest, 1 tablespoon lime juice, salt, pepper, red pepper flakes, vinegar to taste. Taste for seasoning and add more lime juice, olive oil, and or salt and pepper to taste. Whisk to thick. Add the cannellini beans and let set 5 to 10 minutes.
Drizzle the dressing with cannellini beans over the kale and mix well. Taste, adjust seasoning if needed or add more dressing if desired. Grate parmesan on top. Decorate with small tomatoes for color contrast. Chill or serve immediately.
