WARM KALE, WHITE BEAN AND MUSHROOM SALAD WITH CHILI TAHINI

For the salad:

❚ 1 tbsp extra-virgin olive oil

❚ 1 shallot (2 oz/60 g), thinly sliced

❚ 6 oz (170 g) fresh cremini or shiitake mushrooms, sliced

❚ 1 small bunch tender kale (about 10 oz/285 g), such as Lacinato (also called Tuscan or dinosaur kale), midribs stripped, coarsely chopped

❚ Fine sea salt

❚ One 15 1/2 oz (445 g) can white beans, such as cannellini, rinsed and drained

For the chili tahini:

❚ 1/4 cup (55 g) tahini

❚ 3 tbsp Chiu Chow style chili oil (see note)

❚ 1/4 cup (60 ml) rice wine vinegar

❚ Fine sea salt

❚ 1 or 2 tbsp boiling water

1. To prepare the salad, heat the oil in a large saucepan over medium-high heat. When the oil is hot, add the shallot and sauté until it starts to turn golden brown, 4 to 5 minutes. Add the mushrooms and sauté until they start to sear a little, 3 to 4 minutes. Fold in the kale, season with salt and cook until the leaves turn bright green, 3 to 4 minutes. Remove from the heat. Fold in the cannellini beans. Taste and season with salt. Transfer to a large mixing bowl.

2. To prepare the chili tahini, whisk the tahini, chili oil and vinegar together in a small bowl. Taste and season with salt. If the mixture is too thick, stir in 1 or 2 tablespoons of the boiling water.

3. Pour the tahini dressing over the kale in the mixing bowl and toss to coat evenly. Serve warm.

Serves: 4

Note: Find Chiu Chow style chili oil, which comes from China’s Guangdong province, in most grocery stores in the international aisle as well as in Asian markets (Sharma likes Lee Kum Kee brand). Chili chip condiments will also work in this dish, but will result in a slightly different taste because of the use of Sichuan peppercorns, black cardamom and cinnamon.