The bright, lemony dressing in this kale salad works well with the creamy beans and crisp salami.
5 tbsp olive oil, divided
1/3 cup grated Parmesan cheese, plus more for garnish
1 (16 oz) bag chopped kale greens
1/2 (15.5 oz) can cannellini beans, drained and rinsed
1/2 (8 oz) dry salami, diced
Into a large salad bowl, grate 2 tsp lemon zest and squeeze 3 tbsp juice from 1–2 lemons. To bowl, add 4 tbsp oil and the Parmesan cheese. Season with salt and pepper. Stir to combine.
Remove any stems from the kale and tear into small pieces, adding to salad bowl. Using clean hands, massage kale until volume is reduced by almost half. Allow to sit for 10 min., or up to 30 min.
Dry the cannellini beans well with paper towels after rinsing. In a 12-inch skillet, heat remaining 1 tbsp oil on medium-high. Add the salami and beans. Cook 5–7 min., until crispy, stirring occasionally. Add crispy salami and beans to salad, tossing to combine. Serve immediately.