Warm White Bean and Leek Salad

Extra Virgin
  • Salad:
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 3 leeks, sliced (white and light green parts only)
  • 2 tsp chopped fresh thyme
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 can (19 oz) cannellini beans, drained and rinsed
  • 1/2 tsp smoked paprika
  • 4 cups shredded kale
  • Warm Garlic Dressing:
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 2 cloves garlic, thinly sliced
  • 2 tbsp white wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
    • Salad: In large skillet, heat olive oil over medium heat. Cook leeks, thyme, salt and pepper, stirring occasionally, for 5 to 7 minutes or until tender. Stir in cannellini beans and smoked paprika; cook for 2 minutes or until heated through.
    • Warm Garlic Dressing: Meanwhile, heat olive oil in small skillet set over medium heat; cook garlic for 2 to 3 minutes or until softened. Remove from heat; stir in vinegar, salt and pepper.
    • Arrange kale on serving platter; top with bean and leek mixture and drizzle warm dressing over top.
    Prep Time

    10 min


    Cook Time

    10 min


    Total Time

    20 min


    Servings

    4-6

     


    X

    Categories

    Lunches

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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