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White Bean Kale Salad with Tahini Dressing
Garlic Croutons
- 2 cups white or wheat bread, cubed (day old is best)
- 1/4 cup olive oil (or other neutral oil, such as grape seed or avocado)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Beans
- 1 15-ounce can white or butter beans, rinsed and drained
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1 tablespoon fresh parsley, chopped, plus more for topping
Salad
- 10 ounces kale, chopped, large stems removed
- 2 tablespoons fresh lemon juice
- 1 tablespoons olive oil
- 1 tablespoon maple syrup
- Pinch each sea salt + black pepper
- 1 clove garlic, minced
Dressing
- 1/3 cup tahini
- 1 clove garlic, minced
- 3-4 tablespoons fresh lemon juice
- 1-2 tablespoons maple syrup
- Pinch each sea salt + black pepper
- Hot water to thin
Instructions
- Preheat oven to 325 degrees F. Add bread cubes to a large mixing bowl. In a separate bowl, whisk together oil, garlic powder, sea salt and pepper, and pour over bread. Toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more. Spread on a bare baking sheet and bake for 15-20 minutes, or until golden brown. Flip/stir at the 10-minute mark to ensure even baking. Set aside.
- In the meantime, add drained beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside.
- Add kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad.
- To prepare dressing, add tahini, garlic, lemon juice, maple syrup, sea salt and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Taste and adjust seasonings as needed. Set aside.
- Lastly, add beans, croutons, and 3/4 of the dressing to the kale and toss to combine. Serve with any additional dressing and garnish with vegan parmesan cheese (optional).
Notes
- Best when fresh. If serving later, store dressing and croutons separately.
Adapted from The Minimalist Baker
Adapted from The Minimalist Baker
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/