White Bean Kale Salad with Tahini Dressing April 13, 2017 by Jill Foucre Leave a Comment White Bean Kale Salad with Tahini Dressing 2017-04-13 16:03:32 Print Garlic Croutons 2 cups white or wheat bread, cubed (day old is best) 1/4 cup olive oil (or other neutral oil, such as grape seed or avocado) 1/4 teaspoon garlic powder 1/4 teaspoon sea salt 1/4 teaspoon black pepper Beans 1 15-ounce can white or butter beans, rinsed and drained 1 tablespoon fresh lemon juice 1 tablespoon olive oil 1/4 teaspoon sea salt 1 tablespoon fresh parsley, chopped, plus more for topping Salad 10 ounces kale, chopped, large stems removed 2 tablespoons fresh lemon juice 1 tablespoons olive oil 1 tablespoon maple syrup Pinch each sea salt + black pepper 1 clove garlic, minced Dressing 1/3 cup tahini 1 clove garlic, minced 3-4 tablespoons fresh lemon juice 1-2 tablespoons maple syrup Pinch each sea salt + black pepper Hot water to thin Instructions Preheat oven to 325 degrees F. Add bread cubes to a large mixing bowl. In a separate bowl, whisk together oil, garlic powder, sea salt and pepper, and pour over bread. Toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more. Spread on a bare baking sheet and bake for 15-20 minutes, or until golden brown. Flip/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, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside. Add kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper and minced garlic. 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, lemon juice, maple syrup, sea salt and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. 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 vegan parmesan cheese (optional). Notes Best when fresh. If serving later, store dressing and croutons separately. By Dana Williams Adapted from The Minimalist Baker Adapted from The Minimalist Baker Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/