Kale and Navy Bean Caesar-ish Salad

I created this salad because I had a craving for Caesar salad. I wouldn't say this salad is full smug hippie healthy (so much cheese!) but it's got enough healthy elements that I consider it a healthy way to satisfy a craving for something unhealthy. 

Dressing Ingredients

1/2 cup finely grated parmesan cheese (or asiago or pecorino cheese) 

1/4 cup* navy beans, drained and rinsed well

2 cloves fresh garlic, peeled 

Juice of 1 lemon (approximately 1/4 cup) 

1 Tbsp red wine vinegar

2 Tbsp olive oil

1/2 tsp - 1 tsp anchovy paste (or omit it if it makes you feel squicky)

freshly ground pepper

Salad Ingredients 

1 large bunch curly green kale

1 398mL* can navy beans, drained and rinsed well

1/2 cup finely grated parmesan cheese (or alternative cheese)

1/4 cup hemp hearts

1/4 chia seeds

Buzz dressing ingredients in food processor until smooth. Taste and add salt if needed (this will depend on whether or not you use anchovy paste and how salty your cheese is). 

Remove stalks from kale and chiffonade the leaves. You want to end up with about 8 cups of finely chopped kale for the amount of dressing this recipe makes. Add dressing, navy beans, additional cheese, hemp hearts, and chia seeds. Mix well. 

You can sex it up with bacon bits or croutons but nixing them keeps this salad healthier.  

This salad works well as a side dish but I've also had it as a meal when I topped it with poached eggs.  

* I hate recipes that make you use a portion of a can of something so don't read this as a can of beans plus an extra 1/4 cup for the dressing. I used 1 can of navy beans and just nicked a quarter cup for the dressing. You could also use a different bean but I like how small and creamy navy beans tend to be.