Four season salad
I made Half Baked Harvest’s Everything Bagel Salad for dinner a couple of weeks ago, and I’m still thinking about it. It’s everything I want in a dinner salad: Fast. Filling. And made with ingredients I generally have on hand all year long. Not to mention it has that addictive combination of lemony tartness and cheesy umami.
I got the arugula from our friends’ farm. It gives a peppery kick that store-bought arugula can’t quite rival. But the store-bought stuff will do just fine if you don’t happen to live near two of the loveliest farmers on earth.
Half Baked Harvest calls for grilling a torn everything bagel, which sounds delicious and hearty. I used croutons instead, though, to make the salad even easier without sacrificing the bready crunch. As soon as potlucks are a thing again, this is one of those salads that’s sure to please. In the meantime, it’s in my regular rotation.
Servings: 4 Time: 20 minutes Via: Barely adapted from Half Baked Harvest Super Simple
I used the Lemon Basil Pesto from the same Super Simple cookbook for this recipe, and it was perfect. If you don’t have that made, store-bought pesto works, too.
1 can (15 ounce) cannellini beans (or great northern), drained and rinsed
1/3 cup pesto
1 tablespoon olive oil
1 tablespoon white wine vinegar
Juice of 1 lemon
Malden salt to taste
Red pepper flakes to taste
6 cups arugula, packed
Shaved or grated parmesan to taste
1 tablespoon Everything Bagel seasoning
Croutons to taste
In a large serving bowl, combine the cannellini beans, pesto, olive oil, white wine vinegar, lemon juice, salt, and red pepper flakes.
Add the arugula, parmesan, and Everything Bagel seasoning and toss until evenly coated.
Add the croutons and give the salad another toss.