White Bean and Kale Salad with Pickled Peppers and Lemon Dressing

Shared by the Pantry Seattle

Yield: 2 quarts

Ingredients

3/4 cup dry Great Northern or Flageolet beans

4 cloves garlic, pressed

1/4 preserved lemon, rind only, minced

1 tablespoon minced chives

1 teaspoon washed, chopped thyme leaves

3 tablespoons lemon juice

1 teaspoon honey

4 tablespoons olive oil

Kosher salt to taste

Freshly ground black pepper to taste

1 cup pickled red peppers (like Mama Lil’s pickled Goat Horn peppers) roughly chopped

8 ounces Tuscan kale, washed, dried, stemmed

Instructions

Preheat an oven to 300º F.

Place the beans in a large pot and cover with cold water by two inches. Add the pressed garlic and liberally salt the water. Bring to a simmer, cover, and place in the oven. Cook until the beans are tender, about 45 minutes to 1 hour.

Cool the beans in their cooking water. When the beans are cool, drain and set aside.

To make the dressing, combine the preserved lemon rind, chives, thyme, lemon juice, honey, salt, and pepper in a blender. Turn on the blender and gradually add the oil. Taste and adjust seasoning as desired.

To assemble the salad, put prepared (washed, dried, de-stemmed, and torn) kale into a large bowl. Sprinkle with a good pinch of salt, pour on the dressing, and toss, massaging the dressing into the kale. Add the beans. Add the peppers to the mix. Gently fold everything together. Taste and add more dressing and salt, as desired.

Serve at room temperature. This salad will also keep for up to five days in the refrigerator.