Raw Kale Salad with Lemon, Parmesan and Cannellini beans
- 1 bunch curly kale, washed, dried and thinly chopped
- 1 cup cooked cannelini beans
- 1/4 cup finely shredded Parmesan cheese
- 1 tsp Dijon mustard
- 1 1/2 tsp finely grated lemon zest
- 2 tbsp freshly squeezed lemon juice
- Kosher salt
- Freshly cracked black pepper
- 6 tbsp extra-virgin olive oil
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cannelini beans, cooked (1 cup)
- Curly kale, dried and thinly chopped (1 bunch)
- Lemon, zest (1 1/2 tsp)
- Condiments
- Dijon mustard (1 tsp)
- Cooking & Baking
- Black pepper, Freshly cracked (1)
- Kosher salt (1)
- Olive oil, extra-virgin (6 tbsp)
- Drinks
- Lemon juice, freshly squeezed (2 tbsp)
- Dairy
- Parmesan cheese (1/4 cup)
Preparation
Read recipe preparation on whatsgabycooking.com
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Recipe Stats
Published January 4, 2012 (1 year ago).
29 people saved this recipe.
