Kale and cannellini bean salad with creamy citrus white bean dressing and cheese frico

Remove the kale stems and cut it into a very thin chiffonade, about a quarter inch, to make about three cups; season with a little salt and a touch of lemon juice.

Grate the carrot. Remove the fennel stem and core and slice it as thin as possible with a mandolin or a sharp knife.

Add the cannellini beans and edamame and set the undressed salad aside.

Blend the lemon juice, lemon zest, lime juice, Dijon mustard, cannellini beans and about a tablespoon of shallot, thinning with water if necessary; stream in olive oil while running and season with salt and pepper.

With the oven preheated to 350 degrees, grate Parmesan or Pecorino finely into small thin mounds on a silpat.

Bake about 8 to 10 minutes until light brown, not darker; let cool, then lift off.

Dress only the salad to be served, add a little dressing to the plate, and top with tamari-toasted pumpkin seeds and the frico.