I have been absolutely *craving* this salad since I made it, and added it to our weekly plan twice since. The first time I snapped a pic and shared it on Instagram, and got dozens of messages coming in asking for the recipe. It’s easy, quick, and probably going to be one of my favorite summer dinners this year. I marinated some white beans with lemon juice, olive oil, garlic and parsley. Then I whisked up a simple creamy lemon dijon vinaigrette, and used it to dress a big crispy green bowl of spinach and shaved Brussels sprouts topped with the beans, prosciutto, leftover grilled chicken and shaved parmesan cheese – chef’s kiss! Save this one for an easy weeknight dinner, or. make it in a bigger batch for some top notch spring entertaining!
- ½ Cup of Cannellini White Beans
- ¼ cup of Fresh Parsley, chopped and divided
- 2 Cloves of Garlic, minced and divided
- ½ Lemon, juiced and divided
- ¼ Cup of Olive Oil
- 1 Tbsp of Mayonnaise
- 2 Tsp of Dijon Mustard
- 3 Cups of Spinach
- 3 Cups of Shaved Brussels Sprouts
- 3-4 slices of Prosciutto, torn into smaller pieces
- 1 Cup of Grilled Chicken or Rotisserie Chicken, chopped
- Freshly Grated Parmesan Cheese
- Salt and Pepper
- In a bowl, squeeze ¼ of a lemon over the white beans, drizzle with olive oil and half of the fresh chopped parsley and minced garlic, and season with salt and pepper. Set aside to marinate for a few minutes.
- While they marinate, prepare the dressing. In a bowl whisk together olive oil, Dijon mustard, mayonnaise, , minced garlic, and remaining lemon juice and parsley. Season to taste with salt and pepper.
- In a serving bowl, toss together the spinach and shaved Brussels sprouts. Top with torn pieces of prosciutto and chopped chicken. Scoop the marinated white beans over the salad, drizzle with the dressing, and top freshly grated parmesan cheese and cracked black pepper. Toss before serving.
