GREENS BEANS SALAD

Who wants to cook lunch on a beautiful summer day? Not I! My favoured summertime lunch, whether it's just for me or for a farm-full of guests, is a huge salad and some great crusty bread. My trick for making this even easier is to wash and dry all of my greens beforehand so that they're ready and waiting when lunchtime comes. Then I can just throw together a bunch of ingredients, and voilà! A meal is made. This is one of my regular salads, although it never tastes exactly the same because I don't use a recipe and am always adding or deleting something. You should try cooking this way, too; it's fun—and very rewarding when you hit the jackpot. My favourite variety of kale is one that goes by many different names: Lacinato, Tuscan, dinosaur, cavalo nero, and black, but feel free to use any variety of kale, or any type of greens, for that matter. Note that only tough greens like kale, collards and Swiss chard need to be massaged when served raw. (See below.) Makes 4 servings 1 tbsp Dijon mustard
1 tsp freshly grated or prepared white horseradish (optional)
2 cloves garlic, minced
3 tbsp apple cider vinegar
1/4 tsp ground turmeric
1/4 tsp sea salt or kosher salt
1/4 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
4 cups tightly packed coarsely chopped kale, tougher stems removed before chopping
1 cup sunflower greens or other sprouts
1 small red bell pepper, sliced
1/2 small onion, thinly sliced
1 tbsp finely chopped fresh herbs of your choice or 1/2 tsp dried oregano
1 can (14 oz/398mL) canned beans, such as Great Northern, cannellini or kidney, drained and rinsed
3 to 5 tomatoes, cut into wedges
1 can (150g) tuna, drained, or 1/3- to 1/2-cup crumbled blue cheese or feta (optional) In a large bowl, whisk together the mustard, horseradish (if using), garlic, vinegar, turmeric, salt and pepper. Slowly add the oil, whisking constantly until the mixture is emulsified. Add the kale to the bowl. Using clean hands (get over it!), gently massage (yes, massage) the vinaigrette and kale together until the kale has softened and is coated with the vinaigrette, 2 to 3 minutes. Add the sunflower greens, red pepper, onion and fresh herbs, tossing well until they are coated with the vinaigrette. Add the beans and tomatoes, and crumble in the tuna (if using). Toss gently. Taste and adjust the vinegar, salt and pepper as required.

 

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