Kale Caesar with Crispy Butter Beans and Everything "Bagel" Croutons

Kale Caesar

with Crispy Butter Beans and Everything "Bagel" Croutons

dinner

Fun fact: Caesar Cardini, an Italian immigrant, is credited with inventing the Caesar salad in the 1920’s. Usually dressed with a combination of cheese, anchovies, egg, and oil, our kale Caesar takes a lighter approach, bumping up the flavor with briny capers, tahini, and dijon mustard. We also sub out run-of-the-mill croutons for “everything bagel” croutons. You’ll have trouble not eating them right off the baking sheet!

Dinner Seasonal Menu Winter Recipes Quick and Easy High-Protein Leafy Greens Hearty Vegetables Beans/Legumes Salad American Italian
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
460
FAT
16g
CARBOHYDRATES
64g
PROTEIN
20g

MAIN INGREDIENTS

  1. 8 oz Lacinato kale
  2. 2 tsp capers
  3. 1 tbsp tahini
  4. 2 tsp Worcestershire sauce
  5. ½ tsp garlic powder
  6. 2 tsp dijon mustard
  7. 1 lemon
  8. 1 package butter beans
  9. Fresh parsley
  10. 1 shallot
  11. 3 oz asparagus
  12. 3 oz multigrain bread
  13. 1 tbsp everything bagel spice
  14. 4½ tsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. **Allergens: Soy, Wheat

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Massage the kale

Rinse and dry all produce. Preheat the oven to 425°F. Destem the Lacinato kale and roughly chop the leaves. Place the kale in a large bowl with ½ tsp olive oil. Massage the kale and the oil together with your hands until the leaves begin to soften, about 1 to 2 minutes.

2
Make the dressing

Mince the capers and add to a small bowl. Add the tahini, Worcestershire sauce, garlic powder, dijon mustard, and a pinch of salt and pepper. Zest the lemon and set the zest aside. Add the juice from both lemon halves to the bowl and whisk Caesar dressing to combine.

3
Slice the vegetables

Drain the butter beans and pat dry with a paper towel. Finely chop the parsley leaves. Peel and thinly slice the shallot. Thinly slice the asparagus on the diagonal. Add the shallot and asparagus to the bowl with the massaged kale.

4
Make the croutons

Cut the multigrain bread into cubes. Add to a baking sheet and toss with 2 tsp olive oil and everything bagel spice. Bake until bread is toasted and crispy in places, about 7 to 9 minutes.

5
Crisp the butter beans

Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once hot, add the butter beans and cook, shaking the pan occasionally, until browned in places, about 2 to 4 minutes. Season with salt and stir in reserved lemon zest and chopped parsley.

6
Finish and serve

Toss the massaged kale with the shallot, asparagus, caesar dressing, and a pinch of salt and pepper. Place a heaping serving of the kale salad on your plates. Top with the crispy butter beans and everything bagel croutons. Enjoy!