Kale & White Bean Vegan Caesar with Black Garlic Salt Croutons

Kale & White Bean Vegan Caesar with Black Garlic Salt Croutons

Posted by:

Jacobsen Salt Co.

Posted on:

Mar 18, 2020

For the Croutons
  • A partial loaf or ends of stale bread or baguette 
  • 2-3 generous pinches of Infused Black Garlic Salt
  • 3-4 Tbsp olive oil (enough to coat your bread)
For the Dressing
For the Beans 
  • 1, 15-ounce can white (navy or cannellini) beans, rinsed and drained
  • 1/2 lemon, juiced
  • 1 Tbsp olive oil
  • 1 generous pinch of Pure Kosher Sea Salt
  • 1-2 Tbsp fresh parsley, chopped
For the Kale 
  • 10 ounces kale, chopped or torn with stems removed
  • 1 lemon, juiced
  • 1 glug of olive oil
  • 1 pinch of Pure Kosher Sea Salt

Shop The Recipe

Raw Wildflower Honey-image

Raw Wildflower Honey


Infused Black Garlic Salt-image

Infused Black Garlic Salt


Infused Black Pepper Salt-image

Infused Black Pepper Salt


Pure Kosher Sea Salt-image

Pure Kosher Sea Salt



Give that single can of white beans we all have waiting in our cupboard the love it deserves and whip up this refreshing, zingy salad dressed in a tahini caesar dressing, sweetened with our Raw Wildflower Honey. And keep the pantry-sweep going by repurposing any stale bread into quick croutons. Now you’re ready to have a salad party for one.

Serves 2-4, with leftover dressing


For the Croutons

Preheat the oven to 375. Cube or tear your bread into desired shape. Drizzle a sheet pan with olive oil and place bread on the pan. Drizzle with more remaining oil and sprinkle with black garlic salt. Toss to evenly coat. Spread croutons out so on a single layer. Bake in the oven for 6-7 minutes, toss, then bake another 5-7 or until at desired crunchiness. 

For the Beans

Add beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside or set in fridge overnight if not making right away.

For the Kale

Add kale to a large mixing bowl with lemon juice, olive oil, salt and pepper. Massage the kale and set aside.

For the Dressing

Add tahini, garlic, lemon juice, honey, sea salt, and pepper to a small mixing bowl. Whisk to combine, and add hot water to thin until pourable. Adjust with salt and pepper as needed. 

To Assemble

Add beans, 3/4 of the dressing and croutons to the kale and toss to combine. Adjust seasonings as needed. Top with more croutons and black garlic salt, if desired. 

Adapted from Minimalist Baker's White Bean Kale Salad with Tahini Dressing.