Kale Caesar
with Crispy Butter Beans and Everything "Bagel" Croutons
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!
INGREDIENTS
- 16 oz Lacinato kale
- 4 tsp capers
- 2 tbsp tahini
- 4 tsp Worcestershire sauce
- 1 tsp garlic powder
- 4 tsp dijon mustard
- 2 lemons
- 2 packages butter beans
- Fresh parsley
- 1 shallot
- 6 oz asparagus
- 6 oz multigrain bread
- 2 tbsp everything bagel spice
- 2 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- **Allergens: Soy, Wheat
INSTRUCTIONS
Rinse and dry all produce. Preheat oven to 425°F. Destem the Lacinato kale and roughly chop the leaves. Place the kale in a large bowl along with 1 tsp olive oil. Massage the kale and the oil together with your hands until the leaves begin to soften, about 1 to 2 minutes.
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 lemons and set the zest aside. Add the juice from both lemons to the bowl and whisk Caesar dressing to combine.
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.
Cut the multigrain bread into cubes. Add to a baking sheet and toss with 1 tbsp olive oil and everything bagel spice. Bake until bread is toasted and crispy in places, about 7 to 9 minutes.
Place a large nonstick skillet over medium-high heat with 1 tbsp 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.
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!
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Thai Style Broccoli Salad with Cashew Sauce & Mung Beans
Green Goddess Bowls with Crispy Butter Beans & Black Quinoa
Primavera Grain Bowl with Green Garlic Butter Beans & Rainbow Chard
