So, today I'm gonna show you how to do a Kale and Cannellini Bean Salad, with toasted pumpkin seeds and a creamy, citrus White Bean Dressing.
So, very simple components. Let's go over the ingredients, here.
So, I've taken some Lacinato Kale - or Tuscan Kale - and we're gonna go ahead and chiffonade this.
We have some Cannellini Beans that have been drained and rinsed.
I have edamame.
I'm gonna take some fennel and slice it as thin as possible. For the crunch and the kinda the licorice flavor.
Take some fresh carrot and grate it.
And then we will make a creamy white bean dressing, using white beans in the place of cream or sour cream,
to make it kind of a low fat, but also very hearty, and tasty dressing.
So, let's build the salad.
So, I'm gonna need about three cups of Chiffonade of Kale.
You want to make sure you take the stems off first.
Alright, so I want it to be.... It's a raw salad, but it's going to have a chance to break down with some of the dressing.
But I want to cut it as thin as possible. About a 1/4 inch.
[Chopping sounds]
So, I'm just looking for about three cups here.
And I'm gonna give this a little bit of salt
and a touch of lemon juice
Take some fresh carrot and grate it.
And then for the fennel, you could either use a Japanese Mandolin, or a very sharp knife....
And I'm just gonna take off the stem
And I'm gonna take out the core.
And I like this component for the salad to give it a nice crunch
Then we're gonna add our cannelinni beans.
And our edamame.
And at this point, since I haven't dressed it, I can go ahead and set this aside until my dressing is finished. So.....
And let's take a look at the dressing.
So, we're looking at lemon juice.... lemon zest.......
....some lime juice.....
....dijon mustard....
cannellini beans in the second application for the creamy dressing
and I need about a tablespoon of this shallot.
And at this point, we're just gonna add it all to the blender.
And I have a little bit of water on hand, to thin it out if necessary.
[Blender sounds]
While it's running, we'll add our olive oil.
[Blender sounds]
Season with salt and pepper.
And there's our finished creamy white bean citrus dressing, emulsified with the dijon and the shallots.
Okay, so let's work on the last component of the salad which are these Pecorino Crisps. Also known as "Frico."
I have my oven preheated at 350 degrees
And all I wanna do is - taking a Microplane - or a fine grater
And shaving our Parmesan or Pecorino cheese
And then this is a Silpat that we use, so that we will melt the cheese without burning it.
And all I wanna do is make these little tiny.....
....thin mounds of the cheese.
I'm gonna go ahead and bake these for about 8-10 minutes.
Okay. So they're a light brown. You don't want to get any darker, you don't want to turn them bitter.
But these should come off once they cool a little bit.
And all this is, is cheese that's been baked at the right temperature for the right time.
So, let's go ahead and make a nice salad here.
So, I want to only dress what I'm going to be using at the moment.
I'm going to make a salad to taste here.
So, I'm just gonna dress it, to coat it..... And I'm gonna add a little bit of this dressing to the plate. Kind of as a garnish.
Now I can add my pumpkin seeds that have been toasted with Tamari.
Alright.
Garnish with a couple more pumpkin seeds.
And the Frico.
Alright, so there you have it.
The Kale and Cannellini Bean Salad, with Toasted Pumpkin Seeds, Creamy Citrus White Bean Dressing and Cheese Frico. Enjoy!