Tuscan Kale & Cannellini Bean Salad

2 bunches of Lacinato Kale, washed dried and center stem removed (about 6 cups)

2 - 4 Tbsp Fresh Squeezed Lemon Juice ( about 2 lemons)

Zest from one Lemon

2 - 4 Tbsp excellent quality Extra Virgin Olive Oil (I used 2 Tbsp)

2-3 cloves fresh Garlic, minced

1 ounce (about cup) finely grated Asiago or Pamesan Cheese

9 ounces cooked, drained Cannellini Beans. If using canned, rinse under cool water and drain well. (no salt added)

A few grinds of fresh Black Pepper

Sea Salt to your taste


In a 2 qt bowl place the olive oil, garlic, lemon juice, sea salt, black pepper and mix lightly.  Stack the kale leaves and slice very thin and cut into bite size pieces.  Toss Kale into the bowl with the olive oil, garlic, etc. and massage the leaves to incorporate the lemon juice.  This process will soften the leaves and make them a dark, rich color.   Toss and mix in the grated Asiago Cheese and Cannellini beans.  Cover and let stand at least 5 minutes, the longer the better. I generally make this a few hours before I plan on using it, cover and refrigerate until ready to serve.