This is a simple salad that works well on a hot summer day and is very easy to make.
I like ham, but in small doses. About once a year, I’ll buy a pound (nitrate free and humanely raised), quarter and freeze it and use it to enhance flavor in a dish. This dish is a perfect example, as I use 4 ounces of ham for four portions.
Flageolets are baby kidney beans and are very creamy and tasty. If you can’t find them, regular kidney beans are fine. It is worth seeking out dried beans, because there are so many more varieties available than in canned. That said, I do use canned beans for the convenience. One tip with dried beans—do not add salt to them until they are almost done.
Summer Flageolets, Ham and Kale Salad
1 Bunch lacinato kale, cut chiffonade (arugula also works well)
Handful parsley, chopped
¼ pound cooked ham, diced small
1 cup raw flageolets or one 15 ounce can, drained and rinsed
1 medium red onion, sliced thin on a mandolin, chopped and squeezed of excess water
3 tablespoons extra virgin olive or walnut oil
1 tablespoon white wine or apple cider vinegar
Salt and pepper
Follow cooking directions for beans and drain liquid. Add onion, ham and parsley to beans. Mix oil, vinegar, salt and pepper and divide into two. Mix half the dressing with the bean mixture when beans are still warm and the remaining dressing with the kale. If you are using arugula, wait until you are ready to serve to mix.
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