Braised Abalone and Cannellini Beans Bowl

Tender abalone paired with yellow squash, dandelion greens and savoy cabbage and cannellini beans, finished with fresh bay leaf and a hit of onion powder and dried rosemary. 1. Pat the abalone dry and season with salt, onion powder and dried rosemary. 2. Heat truffle oil in a heavy pan and grill the abalone until it develops a deep golden crust, about 20 minutes. 3. Add yellow squash, dandelion greens and savoy cabbage to the pan and cook until just tender, stirring in fresh bay leaf for fragrance. 4. Cook the cannellini beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of worcestershire sauce before serving hot.