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Kale & White Bean Salad

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Kale & White Bean Salad

Here’s a delicious Kale & White Bean Salad that balances the richness of Ortiz anchovies, fresh avocado and buttery Judion beans with the brightness of pickled eschalots and our SIMON JOHNSON white condiment, paired with Lorenzo No5 Nocellara Extra Virgin Olive Oil.
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Course Salad

Ingredients
  

  • 2 French eschalots, finely sliced
  • 1/4 cup SIMON JOHNSON White Condiment

For The Salad

  • 1 bunch cavolo nero (Tuscan kale), stems removed and leaves finely shredded
  • 325g El Navarrico Judión White Beans, rinsed and drained
  • 1 juice lemon
  • Tasman Sea Salt, to taste
  • 1 avocado, diced
  • 3-5 tbsp Lorenzo No.5 Nocellara Extra Virgin Olive Oil, plus extra to drizzle
  • 5–6 Ortiz Anchovy Fillets, finely chopped
  • 3 tbsp Salted Marcona Almonds, roughly chopped
  • Barossa Bark - to serve

Instructions
 

Pickled Eschalots

  • Place the sliced eschalots in a small bowl and cover with the white condiment. Set aside for 15–20 minutes to macerate

For the Salad

  • Place the shredded cavolo nero in a large mixing bowl. Add lemon juice, olive oil and a pinch of salt. Massage the leaves with your hands for 2–3 minutes until softened, glossy and slightly reduced in volume
  • Add the white beans, diced avocado, and the pickled eschalots (along with their pickling liquid)
  • Toss to combine. Taste and adjust with additional olive oil, white condiment or salt as needed
  • Transfer to a serving platter, garnish with anchovies, almonds and crushed Barossa Bark along with a final drizzle of extra virgin olive oil
Keyword kale, Salad, white beans

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