This Black Kale, White Bean, and Brussels Sprouts Salad with Lemon-Saffron is a big healthy bowl of contrasting tastes and textures.
- 1 pinch saffron threads
- 2 tablespoon warm water (plus more as needed)
- 1 large egg yolk
- 1 clove garlic (peeled and minced)
- 1 teaspoon Dijon mustard
- 3 tablespoon freshly squeezed lemon juice
- ½ teaspoon tumeric
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground white pepper
- 3/4 cup extra-virgin olive oil
- 4 ounce raw Brussels sprouts (washed, dried, trimed and shredded)
- 1 (15 oz) can white beans, (such as gigante, cannellini, or butter) rinsed and drained
- 4 ounce pecorino Romano cheese (cut into ¼‑inch dice)
- 1 bunch black kale (about 10 oz) also known as Tuscan kale
- ⅓ cup walnuts (lightly toasted)
Make the dressing: In a small bowl, combine the saffron with hot water. Stir to combine; set aside about 10 minutes.
Meanwhile, In a blender, combine egg yolk, garlic, mustard, lemon juice, turmeric, salt, and white pepper. Blend on medium speed to combine. Change the speed to low and add the saffron and all its water. With the motor still running on low, slowly drizzle in olive oil until it emulsifies. Adjust consistency with water if necessary. Dressing may be made ahead and kept covered in the refrigerator up to 3 days.
Make the salad: In a large serving bowl mix the shredded Brussels sprouts, beans and diced cheese; set aside.
Wash and dry the kale, then remove any of the large center ribs with a small paring knife. Slice the leaves crosswise into ¼‑inch ribbons. Add the shredded kale to the serving bowl with the Brussels sprouts mixture. Toss with dressing to taste, garnish with walnuts and serve immediately.