Ingredients
- 1 bunch curly kale, washed, dried and thinly chopped
- 1 cup cooked cannelini beans (I used 1 can)
- 1/4 cup finely shredded Parmesan cheese
- 1 tsp Dijon mustard
- 1/2 tsp finely grated lemon zest
- 2 Tbsp freshly squeezed lemon juice
- kohser salt
- cracked black pepper
- 6 Tbsp extra-virgin olive oil
Instructions
1
Combine the chopped kale, cannelini beans and parmesan cheese. Set aside.
2
In a small bowl, whisk together the mustard, lemon zest, lemon juice, salt, pepper and olive oil until thick, about 45 seconds.
3
Drizzle some of the dressing over the kale. Taste, adjust seasoning if needed or add more dressing if desired. Serve and enjoy!
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Jul 2015
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