Christmas Lima, Kale, and Cherry Tomato Salad

4 to 6 servings

• 1 & 1/2 cups dried Christmas lima beans, soaked overnight and drained (other large lima beans or gigante beans also work)
• Water
• 1 (3 by 5 inch) stip kombu (dried seaweed)
• 2 bay leaves
• 1 & 1/2 teaspoons kosher salt, plus more to taste
• 1 pint cherry tomatoes, halved
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 8 ounces lacinato or curly kale

• 1/4 cup fresh lemon juice
• 2 tablespoons honey or agave nectar
• 1/2 cup lightly packed fresh dill, chopped
• 1/2 cup toasted and chopped walnuts
• Freshly ground pepper

Set the oven to broil and arrange the rack so that it's as close as possible to the element or flame. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle with 1/2 teaspoon of the salt. Broil until charred and collapsed. 4 to 6 minutes.

Wash and dry the kale thoroughly, then thinly slice it. Transfer to a large bowl, then use your hands to pick it up by the handful and gently squeeze, repeating for a few minutes until the kale is "massaged" and has turned darker and silkier.

Drain the beans, but don't rinse them, and toss them with the kale.

To make the dressing: In a small bowl, whisk together the remaining 1/4 cup olive oil, the lemon juice, honey, dill, and the remaining 1/4 teaspoon salt until combined. Stir in the tomatoes and their juices and the walnuts.

Pour half of the dressing over the kale-bean mixture and toss to combine. Grind some pepper over the top. Add more of the dressing if you'd like and save the rest to pass at the table or for another use.

Serve immediately or refrigerate for up to 5 days.

Note: You can also cook the soaked beans in a pressure cooker (InstaPot) to save time. High pressure, 20 minutes, natural release.