An indoor grill works perfectly for this salad which would make an deliciously different side for your Memorial Day spread.
A meal in itself, the light Moroccan-inspired dressing binds together cannellini beans and baby or chopped kale with a spring bounty of grilled asparagus, grilled spring onions, and grilled radishes. Grilling totally transforms the flavor of grilled radishes almost creating a new vegetable. If radishes aren’t a favorite, it’s probably because you’ve never had them grilled!
Marrakesh Mania Dressing (recipe follows)
1-15.5 ounce can canellini beans, rinsed and drained
6 spring onions, green part trimmed to fit in grill pan, lightly salted, and grilled over medium-high for about 5 minutes on the first side, and 3 on the second, or until lightly charred/caramelized; cut into 1/2-inch pieces
8 walnut-size radishes, sliced about 1/3-inch thick, lightly salted, and grilled over medium-high for about 5 minutes on the first side, and 3 on the second, or until lightly charred/caramelized
1 bunch asparagus spears (approximately 3/4 pound), trimmed, lightly salted and grilled over medium-high for about 5 minutes on the first side, and 3 on the second, or until lightly charred/caramelized; slice into 1-inch pieces
2 cups fairly firmly packed baby kale or stemmed, chopped kale (feel free to substitute Swiss chard)
Make dressing; add beans and all vegetables, except kale, and gently toss to combine. Add kale, microwave on high for 1 minute so that the kale barely starts to wilt, toss altogether and serve chilled or at room temperature.
Marrakesh Mania Dressing:
2 tablespoons rice vinegar or white balsamic (or any mild, light colored vinegar)
3 tablespoons olive oil
1 teaspoon maple syrup
1 teaspoon curry powder (I like a mild and fruity variety)
1/2 teaspoon ground cardamom
1/2 teaspoon garlic powder
1/2 teaspoon ground sumac (optional but with a distinctive earthy and slightly lemon-y flavor; available in Middle Eastern markets)
1/2 teaspoon smoked paprika
1/2 teaspoon tumeric
Sea salt to taste (avoid skimping!–don’t give yourself hypertension, but home cooks tend to underseason!)
Freshly ground black pepper to taste
Whisk together all ingredient in a large, non-reactive, microwave-safe bowl and set aside.