Chef Kate’s Grilled Kale Caesar Salad w/Canellini Beans

Chef Kate Homes at Farmer’s Market

Besides being a master chef, Kate Ferrara Homes knows thing or two about how make Italian food healthy.  Run off to the farmer’s market if you can to gather your produce for this amazing recipe. Chef Kate recalls fondly gathering around the dinner table as a child growing up in an Italian family. One of the ways to set the tone for dinner is appetizing salad.  Try this salad which burst with the flavors of Italy.

Ingredients

  • 1 lg bunch kale- washed thoroughly and removed from stems
  • 1T olive oil
  • salt and pepper
  • 6 white anchovies, rough chopped
  • ¼ c grated parmesan
  • juice of 1-2 lemons
  • 1T Dijon mustard
  • 1tsp chopped parsley
  • ½ t salt
  • fresh ground pepper
  • 2T olive oil
  • 2 cloves garlic, minced
  • 1 pinch crushed red pepper
  • 1 can canellini beans- drained
  • 4 slices of crusty bread brushed with oil salt and pepper

 

Method
Fire up the grill on med/high. In a large bowl, toss kale with oil and a sprinkle of salt and pepper. Reserve.

 

In a separate bowl, combine juice of one lemon and Dijon, stir in anchovies, parmesan, parsley, salt and pepper

 

Heat 2 T olive oil in a med skillet over low heat. Gently sweat garlic and crushed red pepper until soft and fragrant, but not browned. Add in drained beans, stir over low until heated through.

 

Grill Kale 1 min per side. It should be wilted with charred bits. Transfer to a cutting board and rough chop. Grill bread as well. Stir the bean and garlic mixture into the rest of the dressing, taste for seasoning and add more lemon if necessary. Toss in a large bowl with Kale. Serve with grilled bread.

 

Recipe by MCCN Contributing Chef Kate of Carried Away Catering

 

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