Summer Kale Salad with Corn, Tomato and Cannellini Beans | Andrea Loret de Mola
Summer Kale Salad with Corn, Tomato and Cannellini Beans
25 mins prepServes 4
A flavorful summer kale salad with charred corn, heirloom tomato, cannellini beans, basil, pine nuts, and Parmesan, dressed with a roasted garlic vinaigrette made using an empty Carbone Fine Food tomato sauce jar.
For the Roasted Garlic Vinaigrette: To the empty jar of tomato sauce, add 3 tablespoons EVOO, 1 tablespoon red wine vinegar, 1 teaspoon Calabrian chili paste, 1/4 teaspoon dried oregano, 1/4 teaspoon garlic powder, and salt and pepper to taste. Shake vigorously until emulsified, about 30-45 seconds. Season to taste with additional salt and pepper if needed.
For the Salad: Add thinly sliced kale, 1 tablespoon olive oil, and a pinch of salt to a large bowl. Massage by hand for 30-45 seconds. Add 1 heirloom tomato, 1 can of drained and rinsed cannellini beans, 1 ear of charred corn with kernels removed, 1/2 cup torn basil leaves, 1/3 cup toasted pine nuts, and Parmesan cheese to taste. Season with the prepared vinaigrette, toss gently to combine. Serve with extra Parmesan cheese and crispy fried onions.
