From Emily:

"Creamy white beans, sparky olives, seeds and nuts, and a potent dressing give this dish exactly the kind of split personality I love in a salad—is it nutritious or is it delicious? It’s both! I used Rancho Gordo Marcella beans, a thin-skinned cannellini, and my all-time favorite white bean."

• 1 big bunch Tuscan kale, tough stems removed, leaves roughly chopped
• Big pinch kosher salt
• Juice of ½ large lemon
  
• Boosted Creamy Parmesan Dressing (method below)
  
• 1½ cups cooked, drained white beans (I used Rancho Gordo Marcellas)
  
• 1 heaping cup green olives, very roughly chopped or sliced (I have used Castelvetrano; use your favorite)
  
• ¼ cup toasted sunflower seeds (or use ½ cup and leave out the almonds)
  
• ¼ cup toasted slivered or sliced almonds (or use ½ cup and leave out the sunflower seeds)
  
• ¾ scant cup cherry or grape tomatoes, cut in half
  
• Optional but nice: A handful of assorted herbs, roughly chopped (about ½ cup); I used parsley, basil, mint and dill; chives would be good, too
  
• Optional and gilding the lily: Shaved Parmigiano Reggiano
  

1. Place the chopped kale in a large bowl and sprinkle with the salt (a big pinch but don’t use more than ½ teaspoon) the lemon juice. Using your hands, squeeze and massage the leaves for a few minutes, encouraging the salt and lemon to do their work, which is to tenderize and wilt the leaves slightly. Set the kale aside while you do other things (like make the dressing).
2.  Pour about ½ cup of the dressing over the kale and toss vigorously to completely coat (you might want to use your hands). Let this sit for about five minutes. Add the beans, olives, seeds, nuts, tomatoes, and herbs (if using) and toss gently to coat. Taste for more dressing.
3. Transfer to a large shallow bowl or platter and garnish with extra herbs, or seeds, or nuts, or a few more olives. And feel free to top with shavings of Parmigiano Reggiano, even though the dressing is full of it; no one will get upset. Serve with any extra dressing on the side. 

Boosted Creamy Parmesan Dressing

Makes about 1¼ cup
This version has more garlic and more lemon than my original creamy Parmesan (one of my favorite fast creamy dressings) to make that kale really come alive. You’ll want to give it quite a few grindings of fresh black pepper.

¼ cup plain yogurt
½ cup mayonnaise
⅓ heaping cup finely grated Parmigiano-Reggiano 
Juice and zest of 1 lemon (use your microplane for zesting)
2 cloves garlic, cut into a few pieces
Salt to taste and lots of freshly ground black pepper.

Combine all ingredients except the salt and pepper in the bowl of a mini food processor and process until smooth and creamy. Taste; season with salt, if needed, and pepper and process again. If you want it creamier or cheesier, add another tablespoon of mayo or another tablespoon of grated cheese and process again.