A zippy, satisfying salad with home-cooked white beans, red bell pepper, walnuts, kale, and tons of Parmesan.
Thoroughly rinse the beans under cold water and discard any that are funny-looking. Put them in a 5-6 quart pot and add enough water to cover the beans by about 2 inches. Bring the water to a gentle boil and let it stay at boiling for 3-5 minutes. Then drain the water, rinse the beans, and re-fill the pot to the same point with fresh, cold water. Return the beans to the fresh water and this time add 2.5 teaspoons kosher salt. Bring the water to a gentle simmer (below boiling) and let the beans cook at this moderately hot, high-steam temperature for 45-60 minutes or until soft but not at all mushy or falling apart. Check the water periodically to ensure that it does not become too hot (boiling) or too cold (steady). Once done, drain the water and transfer the beans to a large bowl. Immediately add the 1/2 teaspoon red pepper flakes (while beans are still warm) if using.
Meanwhile, whisk together all of the vinaigrette ingredients (lemon juice through 1/8 teaspoon black pepper) in a small bowl.
Pour the vinaigrette over the warm white beans and gently stir to coat. Then add the finely chopped kale, red pepper slices, walnuts, 1/4 teaspoon black pepper, and remaining 1/2-1 teaspoon kosher salt (to taste). Lastly, add the Parmesan shavings. Gently toss and serve.
TIP A: Briefly toasting any nut helps to enhance its flavor and nuttiness. Simply spread the walnuts across a small rimmed baking sheet and bake in a pre-heated 350° for 8-10 minutes or until lightly golden and fragrant.