Kale and Butterbean Salad with Caper Vinaigrette

Sometimes, there are salads that just stay with you. And that’s exactly how I felt when I went to Erewhon 2 years ago and tried the famous kale and white bean salad. Did my eyebrows raise when I heard that this was the “best” salad in LA? Yes. Because to be frank, historically I have never been one for a bowl of raw and under-dressed kale.

However, it wasn’t long before my skepticism was quickly eased after I tried what I describe as a sea of creamy white beans, avocado and crunchy seeds amongst properly dressed kale in a lovely lemony dressing. The textural sensation was almost coleslaw like, yet still incredibly fresh on the palette.

This kale and butterbean salad with caper vinaigrette is my improved take on the very salad I once misjudged. I’ve added a few extra ingredients to elevate the flavour, like creamy feta, and swapped the white beans for what I believe is the superior choice – the buttery, tender butterbean. With no recipe to follow, I’ve crafted my own vinaigrette that I think surpasses the original, loaded with briny capers for that perfect zing.

The key to this dish is in the prep – make sure to massage the kale and let it marinate for at least 30 minutes before serving. No one enjoys raw, hard-to-digest kale, and neither does your stomach! The acid helps break down the fibre, so don’t worry about the salad getting too soggy.

What makes this kale salad even better is that it’s perfect for meal prep and often tastes even better the longer it sits. Just prepare a big batch and pair it with your choice of protein for a healthy, balanced meal. Personally, I love to add some smoked trout, poached chicken, or a couple of boiled eggs.