Kale Caesar

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.

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.

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 2 tsp 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 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.

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!