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White Bean, Shrimp & Kale Salad


  • 1 Tbsp. Dijon style mustard                                  
  • 1 Tbsp. red wine vinegar                                        
  • 1/4 cup extra virgin olive oil                            
  • 1 Tbsp. fresh tarragon (or 1 tsp dried)                  
  • 1/4 tsp black pepper
  • 1 (15 Oz) Can white beans (great northern or navy), drained and rinsed
  • 1/4 lb. cooked shrimp (16 to 20 count, about 10)
  •  2-3 cloves of chopped garlic
  • 1/2 cup thinly sliced scallions
  •  (Optional) 4 leaves of dinosaur kale  (lacinato)


  • In a medium bowl, combine dijon mustard, red wine vinegar, half of the extra virgin olive oil, tarragon, and black pepper.
  • Place a sauté pan over medium heat and add the remaining vegetable stock and copped kale. 
  • Add the garlic and sauté until the kale is wilted.
  • Add white beans, shrimp, kale and scallions to the dressing and toss to coat.