TUSCAN KALE SALAD WITH WHITE BEANS

I’ve made and enjoyed countless kale salads, but this one has become my go-to for sharing with friends. Lacinato kale is sometimes called Tuscan kale because of its popularity in central and northern Italian cooking, and in keeping with that theme, the salad also features cannellini beans, farro, and my Cheesy Hemp Seed Topping—an awesome, all-purpose, homemade spin on parmesan. This recipe yields more of the hemp seed topping than you’ll need for the salad. Just store any leftovers in an airtight container in the refrigerator; it will keep for a week or so, and then you’ll have it on hand for sprinkling on bowls and pastas. You can also replace it with your favorite store-bought vegan parmesan.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the salad, cook the farro as directed on this page. Rinse the farro under cool running water and allow it to drain.

Step 2

In a small bowl or measuring cup, combine the oil, lemon juice, mustard, garlic, salt, and a generous grinding of pepper and whisk until well blended.

Step 3

Put the kale in a large bowl. Pour in half of the dressing and use your hands to massage it into the kale until it’s softened. Add the farro, raisins, and white beans and stir gently to combine. Pour in the rest of the dressing and stir again.

Step 4

To make the hemp seed topping, combine the nutritional yeast, hemp seeds, and salt in a food processor and process for about 15 seconds. Add the oil and pulse for 10 seconds. Sprinkle 3 to 4 tablespoons of the mixture over the salad and stir gently to combine. Taste and adjust the seasonings if desired. Serve at room temperature.