White Bean Salad with Tahini Caesar Dressing

saucy business

Salad’s can be an amazing main, rather than a boring side. Add legumes and crunchy croutons to make them more substantial - as well as a creamy dressing that could pass as a meal itself. Grab your tahini and let’s whisk!

Servings: 2

Total time: 15 min

For THE Salad

2 slices sourdough bread, thickly sliced

1 - 2 tbsp olive oil

2 hearts romaine lettuce

1 can cannellini or butter beans

2 tbsp capers, drained

fresh dill

shaved parmesan to serve

For the tahini caesar dressing

70g tahini

60ml water

30g mayonnaise*

1 tsp mustard

1 tbsp olive oil

juice of 1/2 lemon

1 tbsp white wine vinegar

1 tbsp capers + 1 tbsp of their liquid

2 cloves roasted garlic

salt and pepper to taste

*sub with a vegan one if you want

Instructions

1. Tear the romaine lettuce hearts into bite-sized pieces, then wash, drain and put in a big salad bowl. Drain the beans, then add to the salad as well as the capers.

2. Line a baking tray with parchment paper and preheat the oven to 180°C. Cut the sourdough bread into cubes, then transfer them to the tray and toss with some olive oil and flakey sea salt so that all pieces are evenly coated. Roast for 10 minutes or until slightly crunchy and golden brown.

3. To make the dressing, add all ingredients to a mixer and blend until creamy.

4. Allow the sourdough croutons to cool slightly before bringing it all together, then transfer them to the salad bowl and pour in the tahini caesar dressing**. Toss until all ingredients are coated with sauce, then garnish the salad with fresh dill, cracked black pepper and shaved parmesan if you’re into that (I sure as hell am).
   
   **You can eyeball how much of the dressing you’d like to use, you’re likely to have some leftover unless you want your salad thoroughly drenched. If you don’t use it all, you can keep it in the fridge for up to 4 days.