Roberto Donna’s White Beans, Kale and Shrimp Salad with Basil Dressing

Roberto Donna’s White Beans, Kale and Shrimp Salad with Basil Dressing

excerpted from “Diet Simple”

4 servings

8 oz. Dry Cannellini Beans (or 24 ounces canned, rinsed)
1/2 bunch Kale, cleaned, tough stems removed, chopped
1/ 2 Peeled Onion
1 Celery Stalk
4 Fresh Sage Leaves
1/2 Medium Carrot
8 oz. Shrimp (optional, if using shrimp)
2 Cups White Wine (for cooking the shrimp, if using shrimp)
1 Tbsp Balsamic Vinegar
3 Tbsp Extra Virgin Olive Oil
10 Fresh Basil Leaves
Salt and Pepper to Taste

Optional step if starting with dried beans: Soak the cannellini beans in water for 12 hours; drain and place in a pot of water, add salt and pepper; cover and simmer for 45 minutes.

Optional step if using dried beans: Chop and add the onion, celery and carrot, cooking another ten minutes. Add the finely diced sage to the pot and drain the cooking liquid. Place in a cool location.

If using canned beans: Rinse the beans in a strainer, add to a large bowl. Chop all of the vegetables and the fresh sage leaves and add to the beans. Toss beans, vegetables and sage together.

If using shrimp: Wash and clean the shrimp and poach for three minutes, or until done, in the White Wine.

Add salt and pepper to taste.

Dressing: Finely chop basil and add the balsamic vinegar, salt, pepper and olive oil. Whisk until emulsified.

Presentation: Place a large, clean Kale leaf and  1/4 of the mixture on each plate. Top with 2 oz. of the shrimp and a drizzle of the basil dressing.

As a James Bread Award winning Chef and Restaurateur in Washington, DC, Roberto Donna is committed to introducing others to the real flavors of Italy, which he provides in his seven restaurants. Born in Torino, the Piedmont Region of Italy, Roberto Donna’s fervent mission is the promotion of his authentic Italian cuisine.

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