Heirloom Bean and Wilted Kale Salad Yield 6-10 servings
Kale fresh 1 lb
White beans in shell 2 lb
Garlic cloves 3
Tomatoes, 1/2 lb - 1lb
Basil, fresh 6-10 leaves
Olive oil 1 tbsp
Sherry vinegar 2 tsp or To Taste
Kosher salt To Taste
Cracked pepper To Taste
(optional)
Parmesan cheese, shaved 1oz
1. Oven dried tomatoes:
Chop tomatoes in half lengthwise. Toss with a little olive oil salt and pepper and place on parchment lined baking sheets in a 250 degree oven for about 2 hours. Check them frequently to make sure they aren’t burning. When they are mostly dry remove from oven. Cover with a thin layer of olive oil and refrigerate if not using right away. Tomatoes will keep for about a week.
2. Bean preparation:
Shell beans (will yield about 1 lb) and bring to a boil in unsalted water. Drain water. Refill with cold water, a bay leaf and a whole peeled onion. Allow to simmer until beans are soft but not mushy about 1 hour. Drain and salt beans. Set aside.
3. Salad Preparation
1.Wash and chop kale into bite size pieces. Dry in salad spinner. Set aside.
2.Chiffonade basil. Set aside.
3.Cut garlic cloves into paper thin slices. Heat olive oil until just below smoking and add garlic, stir constantly until garlic slices just start to brown. Remove garlic from oil. Drain on paper towels.
4. Add chopped kale to hot oil. Toss in oil until kale is bright green and just wilted. Remove from heat. Transfer to large salad bowl.
5. Gently toss in beans and roasted tomatoes.
6. Dress with sherry vinegar, salt and pepper. Toss in basil chiffonade.
7. Finish with a drizzle of fresh olive oil and sprinkle with fried garlic chips.
If desired, garnish each serving with curls of shaved parmesan.