Kale With White Beans, Roasted Garlic and Basil Vinaigrette

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Serves 4 to 6

Add a handful of pepitas (raw pumpkin seeds) for extra crunch.8 c. Tuscan kale, trimmed and cut in chiffonade (in thin strips or shreds)

1½ cups cooked cannellini or other white beans, drained

3 whole heads of garlic, roasted, cloves removed and skinned

6 to 8 red radishes, quartered

6 small tomatoes, quartered

Flat Italian parsley leaves, for garnish

For vinaigrette:

3 tablespoons wine vinegar

1 garlic clove

¼ cup olive oil

1 tablespoon honey

1 teaspoon Dijon mustard

Pinch of salt

¼ cup fresh basil leaves

To make the vinaigrette, in a blender, process the ingredients until creamy, adding a bit of extra oil if needed. Place the kale on a platter or in shallow, wide bowl. Scatter the beans around artfully, then compose the salad by placing the veggies all over. Garnish with parsley. Dress with basil vinaigrette or another that you like.

From “The Book of Kale” by Sharon Hanna