Kale, White Bean, and Grape Salad | Hailee Catalano Recipes
Serves 4-6
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Cooking tools:
- Saute pan
- Stove
- Spoon
- Mason jar
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Colander
- Salad spinner
- Plate
- Serving bowl
Ingredients
- Olive oil (for drizzling)
- 1/4 cup panko
- 2 Tbsp white sesame seeds
- 3 Tbsp fresh lemon juice
- 1 Tbsp tahini
- 1-2 Tbsp honey (to taste)
- 1 tsp dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp fresh cracked black pepper
- 1/4 cup EVOO
- 1 large bunch of tuscan kale (washed, stemmed, and chopped (about 4-5 cups))
- 1/4 cup chopped fresh dill
- 4 oz ricotta salata (grated)
- 1 can cannellini beans (drained and rinsed)
- 1 1/2 cups halved red seedless grapes
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