Italian Kale White Bean Salad Recipe

Italian kale salad with white beans featured image

Italian Kale White Bean Salad Recipe

Sweeter, milder-flavored Italian kale, creamy white beans, nutty aged cheese, and pine nuts come together in this Tuscan inspired salad recipe with an easy homemade honey lemon dressing.

Course Salad

Cuisine Italian

Keyword Italian Kale Salad, Tuscan Kale Salad

Prep Time 15

Cook Time 5

Servings servings

Calories 328kcal

Author Faith Gorsky

Ingredients

Honey Lemon Vinaigrette:

6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar or red wine vinegar
1 1/2 tablespoons honey or maple syrup
1 teaspoon Dijon mustard
2 cloves fresh garlic crushed
1 teaspoon fresh lemon zest
1/2 teaspoon coarse kosher salt
1/4 teaspoon coarsely ground black pepper

Seasoned Toasted Sourdough Breadcrumbs:

2 slices sourdough bread about 200 grams (see Notes)
2 tablespoons extra-virgin olive oil
1 teaspoon dried Italian herb seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper

Italian Kale White Bean Salad:

6 cups chopped Tuscan kale washed and dried
15 ounce can no-salt-added cannellini beans rinsed and drained well
12 ounces quartered marinated artichoke hearts rinsed, drained well, and dried (jarred or canned)
1/2 cup thinly sliced red onion
1/4 cup coarsely chopped fresh basil leaves plus more for topping if desired
1/2 cup freshly-grated Pecorino Toscano cheese or Parmesan
3 tablespoons pine nuts toasted briefly in a dry skillet

US Customary - Metric

Instructions

For the Vinaigrette:

Add all ingredients to a bowl and whisk to combine. Cover and refrigerate until using.

For the Toasted Breadcrumbs:

Add the sourdough to a food processor. Process the bread until crumbly.
Preheat a medium skillet over medium heat. Once hot, add the oil and then the breadcrumbs in an even layer. Add the Italian herb seasoning, garlic powder, salt, and black pepper. Cook until the breadcrumbs are light golden brown, about 5 minutes, stirring frequently. Set aside to cool.

To Assemble the Salad:

Add the kale, cannellini beans, artichoke hearts, red onion, basil leaves, grated cheese, pine nuts, and toasted breadcrumbs to a large bowl. Add the lemon vinaigrette and toss gently to coat. (If desired, reserve some toasted breadcrumbs, grated cheese, pine nuts, and basil to add on top.)

Video

Notes

Vinaigrette Storage: Store in a covered glass jar in the fridge for up to 1 week. Let it sit at room temperature for 10 minutes, and then give it a good shake before serving.
Toasted Sourdough Breadcrumbs Storage: Store in an airtight container at room temperature (up to 2 weeks) or in the freezer (up to 6 months). TIP: If these need re-crisping, you can reheat them briefly in a dry skillet on the stovetop or in a 325F oven to dry them out again.

Nutrition