Italian Lemon Parmesan Kale and Cannellini Bean Salad

Bowl of salad on a wooden charger with a plate of bread beside.

5 from 4 votes

Italian Lemon Parmesan Kale and Cannellini Bean Salad

This delicious salad eats like a meal! Fresh kale, creamy beans, sweet sundried tomatoes, artichokes and more make up this Italian antipasto-style salad.

Prep Time15

Total Time15

Course: Appetizer, Dinner, Lunch, Salad

Cuisine: Italian

Keyword: Antipasti, Antipasto salad, kale bean salad

Servings:

Calories: 358kcal

Author: Sabrina Currie

Ingredients

Dressing

zest of 1 lemon about 1 tbsp
2 cloves garlic minced
2 anchovies plus more for garnish if you like
1 teaspoon sea salt
½ teaspoon ground black pepper
½ cup olive oil
2 tablespoon lemon juice
2 tablespoon red wine vinegar
1 cup grated parmesan cheese about 2-3 oz

Salad

10 cups kale washed, trimmed and chopped into large bite sized pieces.
½ cup red onion slivered
1 cup fennel (1 small bulb) thinly sliced
½ cup sun-dried tomatoes slivered
1 cup artichoke hearts quartered
1 can rinsed cannellini beans or 1 ½ cups cooked cannellini beans
1 cup basil sliced as chiffonade
1 cup parsley roughly chopped
Optional: ⅔ cup black olives, extra anchovies, toasted pine nuts or shaved parmesan to top.

Instructions

Place garlic, chopped anchovies, salt and pepper in a bowl and mash together well with a fork or the back of a spoon. Add the olive oil, lemon juice and vinegar, stir and then add the grated parmesan cheese. Whisk it all together well. Taste and season with extra salt and pepper if you like.
Place kale in the bowl, pour over half the dressing and toss to coat. Add the onion, fennel, tomatoes, artichokes, beans, basil and parsley. Toss again adding more salad dressing to taste.
Serve topped with extra parmesan and fresh cracked pepper on top and any extra add ins you like, such as toasted pine nuts, olives or anchovies.

Notes

To make this salad vegetarian, simply omit the anchovies.

Nutrition