Kale, Carrot & Bean Salad with Chimichurri Dressing
Chimichurri is an uncooked sauce or condiment originating from Uruguay and Argentina. Traditionally made with chopped parsley, here we make use of flavorful carrot tops. Spoon the herby condiment onto a bowl of beans, top eggs, mix into tuna, or almost anything that calls for a kick of flavor.
Cook the beans according to package instructions, or use canned. Be sure to rinse canned beans.
Combine the kale ribbons, grated/ribboned carrots, scallions and beans in a large bowl.*
For the chimichurri: Combine the finely chopped carrot tops, oil, vinegar, garlic and red pepper flakes if using, in a medium bowl. Use a fork to whisk the ingredients. Season to taste with salt and pepper.
Pour the chimichurri over the salad and toss to combine.
Ingredients
Directions
Cook the beans according to package instructions, or use canned. Be sure to rinse canned beans.
Combine the kale ribbons, grated/ribboned carrots, scallions and beans in a large bowl.*
For the chimichurri: Combine the finely chopped carrot tops, oil, vinegar, garlic and red pepper flakes if using, in a medium bowl. Use a fork to whisk the ingredients. Season to taste with salt and pepper.
Pour the chimichurri over the salad and toss to combine.
Additional Notes
If the kale is too tough for your likely, give it a massage. Add a small amount of oil and/or vinegar to the kale and gently massage with your hands to break down the fibers. After the massage, add in the carrots and remaining vegetables and dress with the chimichurri.
Chimichurri will hold in the fridge for a few days.