1 cup dried small white beans, cannellini or Great Northern, or 1 15-ounce can
1 clove garlic
1 bay leaf
¼ cup olive oil
½ teaspoon grated lemon zest
1 tablespoon lemon juice
½ teaspoon honey
1 tablespoon chopped shallot
1 cup roasted Brussels sprouts cut in halves
½ bunch kale, stems and ribs removed, cut into bite-size pieces, and massaged with a little pinch of salt and a sprinkle of olive oil
1 – 2 watermelon radishes, cut into thin rounds, then cut into matchsticks
3 tablespoons fresh chopped basil
1. If you are using dried beans, first rinse them, and place in bowl. Cover with cold water and soak for 8 hours, or, overnight, then drain and place in a pot. Add the garlic and bay leaf and add enough water to cover by at least 1 inch. Bring to a boil, reduce heat, cover, and simmer until beans are tender, about 1 hour.
2. In a small bowl, combine the olive oil, lemon zest, lemon juice, honey, and shallot. Whisk to combine.
3. When beans are done, drain them well and place them in a medium bowl. Discard bay leaf and garlic clove. Add 1/3 of the vinaigrette to the warm beans and toss; let stand for 15 minutes, tossing occasionally. If using canned beans, drain them then toss with the vinaigrette.
4. While the beans are cooking, cut the Brussels sprouts in half, toss with olive oil and roast on a baking sheet in a 375 degree oven, about 15 minutes, or until tender-crisp, and the are slightly golden on the bottom.
5. In a large salad bowl, place the cooled beans, Brussels sprouts, massaged kale, radishes, and basil. Pour over the remaining dressing and serve immediately.
Serves 6 – 8