Killer Salad

Soul a la Carte

3 cups Tuscan or black kale, shredded

2 cups Cannellini beans, drained, rinsed

1 each Fennel, stemmed, shaved

½ cup Edamame, shelled

½ cup Carrots, grated

Kosher salt and ground black pepper to taste

½ cup Pumpkin seeds

1 Tbsp. Tamari

subheading: Creamy White Bean Dressing:

¼ cup Lemon, juice of

1 tsp. Lemon, zest of

2 tbsp. Lime juice

2 tsp. Dijon mustard

1 tbsp. Shallots, minced

¼ cup Cannellini beans

¾ cup Extra-Virgin olive oil

Water, used to thin, as needed

Kosher salt and ground black pepper, to taste

subheading: Cheese Crips:

2 oz Pecorino cheese, finely grated

For the killer salad: In a large bowl, add the kale and beans. Add the fennel, edamame, carrots, and chill the whole bowl.

For the pumpkin seeds: Preheat the oven to 325 F. Place the pumpkin seeds in a small bowl with the tamari and toss to coat, then spread on a sheet pan and toast until fragrant, about 10 minutes. Remove and cool.

For the dressing: Place the lemon juice and zest, lime juice, mustard, shallots, and the beans in a blender and puree until smooth. Add the olive oil all at once and puree again until combined; thin if necessary with water. Season with kosher salt and pepper as needed.

For the cheese crisps: Grate the cheese and on a Silpat, make 8 small little mounds, bake at 350 F for 4 to 6 minutes; let cool. Set aside remaining cheese to add to the salad.

Assemble the salad: Add enough dressing to the salad in the bowl and toss to coat evenly; add more to taste with a splash of lemon juice, if needed. Place a small mound on a chilled plate, top with some toasted pumpkin seeds and a cheese crisp. Serve.

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