Garlic truly packs a punch in this satisfying white bean and kale salad. Our Infused Garlic Oil is used to season the croutons, white beans, kale and salad dressing in every step of this recipe.
Ingredients
- 2 cups white or wheat bread, torn (day old is best)
- 1/4 cup Garlic Oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 15-ounce can white beans, rinsed and drained
- 1/2 lemon, juiced
- 1 Tbsp Garlic Oil
- 1/4 tsp sea salt
- 1 Tbsp fresh parsley, chopped, plus more for topping
- 10 ounces kale, chopped, large stems removed
- 1 lemon, juiced
- 1 Tbsp Garlic Oil
- 1 Tbsp maple syrup
- Pinch of sea salt
- Pinch of black pepper
- 1/3 cup tahini
- 1 Tbsp Garlic Oil
- 1 1/2 lemons, juiced
- 1-2 Tbsp maple syrup
- Pinch of sea salt
- Pinch of black pepper
- Hot water to thin
Garlic Croutons
Beans
Salad
Dressing
Directions
- For the croutons, preheat oven to 325 degrees F.
- Add bread cubes to a large mixing bowl. In a separate bowl, whisk together Garlic Oil, sea salt and pepper, and pour over bread. Toss to combine. Season once more with a bit more salt and pepper. Toss once more.
- Spread on a bare baking sheet and bake for 15-20 minutes or until golden brown. 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, Garlic Oil, sea salt and fresh parsley. Toss to combine. Set aside.
- Add kale to a large mixing bowl with lemon juice, Garlic Oil, maple syrup, salt and pepper. 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 Oil, lemon juice, maple syrup, sea salt and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin slightly. 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 Parmesan cheese. Best when fresh. If serving later, store dressing and croutons separately.