Post sponsored by Sub-Zero. See below for more details.
I’m rounding out salad month with inspiration for including salad when grilling out. I love homemade croutons but during the warmer months, it’s not worth heating up the oven. Instead, I like to brush baguettes with a olive oil and grill until crisp. The cubed, grilled baguette is a perfect substitute for croutons and makes for an extremely hearty salad. This white bean salad is exactly the kind of salad I want when grilling out.Print
- 6” baguette (or half-baguette)
- 1 clove garlic
- 2 teaspoons olive oil
- 1 1/2 cups pea shoots
- 1 1/2 cups baby spinach
- 1 cup cannellini beans (drained and rinsed if using canned)
- 1/3 cup thinly shaved fennel
- 1/4 cup minced parsley
- 2 tablespoons olive oil
- 1 tablespoon champagne vinegar
- Pinch of salt
- Pinch of black pepper
- Light grill (or alternatively, use broiler). Cut the baguette in half like you would to make a sandwich. Cut end off garlic and rub the cut side on the cut part of the baguette. Brush with olive oil and place the baguette cut-side down the grill. Grill until the bread starts to char and is toasted, flip, and repeat. Watching closely as this process goes fast. If using a broiler, stick cut side up under the broiler until toasted, flip, and repeat. Either grilling or using the broiler will take roughly 1 to 2 minutes (if that). Let bread cool then chop into cubes.
- In a bowl, combine the pea shoots, spinach, beans, fennel, and parsley. Add in roughly 2 cups cubed bread.
- In a small bowl, whisk together the ingredients for the dressing. Pour over the salad and toss until everything is well combined. Taste and add more salt as desired.
White Bean Salad
and why Fresh Food Matters
The overall goal for Naturally Ella is to inspire people to eat real, fresh foods which is why when Sub-Zero asked me to share why fresh food matters to me as a part of its new Fresh Food Matters initiative, it was a no brainer. To me, fresh foods encompass produce, grains, legumes; anything that is minimally processed (i.e: not pumped full of a lot of extra or artificial ingredients).
These foods are the backbone for everything I make and is the are my version of healthy. Even though I didn’t grow up with this mindset, I’ve made small changes over the years to get where I am today. I gather inspiration from the market, recipes are secondary to what’s in season (not choosing a recipe then finding the ingredients), and most of all, have fun in the kitchen. Check out the Fresh Food Matters site to see more inspiring fresh food stories.
Also, and I think this is the coolest part of this campaign, every time you use the hashtag #FreshFoodMatters from now through July, Sub-Zero will donate $5 to Katie’s Krops (a youth-led initiative to grow produce for those in need).
This white bean salad is a perfect example of how I work with fresh foods. Spring greens are tossed with homemade croutons, a simple homemade dressing, and white beans for protein. It’s an easy salad that could be for lunch or a side dish for dinner (we grill out nearly every summer day, so salads like this are made frequently). For me, fresh foods are all about keeping meals simple, highlighting what’s fresh and in season, and having fun in the kitchen to find the flavors I like best.
When it comes to beans, I have a natural tendency to grab chickpeas over white bean varieties. However, more and more, I’m reaching for cannellini beans to add meaty heft to meals and small navy beans for a mellow soup bean. Also, white beans can make for a smooth and creamy bean dip (in place of traditional hummus).