Warm Kale, White Bean & Anchovy Salad
5 mins
PREP TIME
10 mins
TOTAL TIME
2-4
SERVINGS
Print Recipe
Ingredients
- 1 bunch kale, stems removed, washed and torn into bite sized pieces
- 1 tbsp (15 ml) apple cider vinegar (we used Nonna Pia’s)
- a pinch of salt, plus more to taste
- 1 can (50 g) Club des Millionnaires Anchovy Filets, divided
- ¼ cup (60 ml) extra virgin olive oil, divided
- 2 cloves garlic, thinly sliced
- ¼ cup (60 ml) balsamic glaze (we used Nonna Pia’s Classic)
- 2 tbsp (30 ml) pine nuts, toasted
- 1 tbsp (15 ml) golden raisins
- 1 cup (250 ml) white beans, canned or home-cooked, drained
- freshly cracked black pepper, to taste
- ¼ cup (60 ml) shaved Pecorino Romano or Parmesan, for garnish
Directions
- In a large mixing bowl, combine kale, vinegar and salt. Using your hands, massage the kale until the colour deepens and it reduces to about half its original volume, about 1 or 2 minutes. Set aside.
- In a small frying pan over medium heat, add half the anchovy fillets, 2 tbsp (30 ml) olive oil and sliced garlic. Cook gently for 2 to 3 minutes, using a wooden spoon to mash the anchovies into a paste so they melt into the oil.
- Stir in balsamic reduction, pine nuts and raisins and bring to a simmer. Remove from heat and stir in white beans.
- Pour the warm white bean mixture over massaged kale and add the remaining 2 tbsp (30 ml) olive oil. Toss well and season to taste with cracked pepper.
- Transfer to a serving dish and top with remaining anchovy filets and shaved Pecorino Romano.
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