Kale and White Bean Salad with Whole Wheat Croutons and Tahini Dressing

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I love aggressive salads like this one. So many bases are covered… crunchy carbs, creamy dressing, protein packed beans, hearty kale, bright lemon. You can absolutely leave the croutons out, especially if you are making this in advance and don’t want them to get soggy. You can also leave out the parmesan. But if you want a fuller, more indulgent salad- make it happen… you deserve it. Even if you overdosed on Red Velvet Madeleines this past Valentine’s Day (not to mention the chocolates and cookies your mom gave you). Not that I did that or anything…

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You’ll need:

For Croutons (optional)

  • 2 cups whole wheat bread, cubed
  • 0.25 cup olive oil
  • Pinch of garlic powder
  • Salt/pep

For Beans

  • 1 15-ounce can white beans, rinsed and drains
  • 0.5 lemon, juiced (1 tablespoon)
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 tablespoon flat leaf parsley

For Salad

  • 2 small bunches Tuscan kale, chopped, large stems removed
  • Juice of one lemon (2 tablespoons)
  • 1 tablespoon maple syrup
  • Pinch of salt
  • 1 clove garlic, minced
  • Small handful grated parmesan

For Dressing

  • 1/3 cup tahini
  • 1 clove garlic, minced
  • 1.5 lemon, juiced (3-4 tablespoons)
  • 1-2 tablespoons maple syrup
  • Pinch salt/pep
  • Water

To Make:

  1. For croutons: Preheat oven to 325 degrees F. Toss bread cubes with olive oil, garlic powder, salt and pepper on a baking sheet. Bake for 15-20 minutes until golden brown (stirring once).
  2. For Beans: In a small bowl combine beans, lemon juice, olive oil, salt and parsley.  Set aside.
  3. For Dressing: Whisk together tahini, garlic, lemon juice, maple syrup, salt and pepper until well combined. Slowly add in water a teaspoon at a time until it is a pourable consistency (I ended up adding a quarter of a cup). Check for seasonings.
  4. For Salad: Add kale to a large mixing bowl and sprinkle a pinch of salt on it.  Massage kale for a few seconds.  Toss with lemon juice, olive oil, maple syrup, pep and minced garlic and massage for a few more seconds. Add beans, croutons and half of the dressing to the salad. Add additional dressing if needed. Serve garnished with parmesan cheese.

 

Inspired by MinimalistBaker

 

 

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