Kale and Cannellini Bean Salad, with Pecorino Crisps and Creamy White Bean Dressing

published 6 years ago by Videos from The Culinary Institute of America

With its earthy flavor, robust texture, and stellar nutritional accolades, it’s been hard to miss kale’s ascension to stardom. This kale salad with white beans, fennel, edamame, and a parmesan crisp is sure to please. In place of less healthful ingredients like sour cream or mayonnaise typically used in creamy dressings, Chef Scott achieves the same richness by blending white beans into the dressing.   Recipe at: 

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