Ingredients
Scale
Creamy Caesar Dressing
- 1/4 cup red wine vinegar
- 6 anchovy filets
- 4 garlic cloves
- 1/2 cup Greek yogurt
- 1/4 cup extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon white sugar
Parmesan Croutons
- 1 1/2 cups cubed Italian bread
- 1 tablespoon melted butter
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
Salad
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 cups packed baby kale
- 1 cup cooked farro, cooled
- 1 red bell pepper, chopped
- 2/3 cup shredded radicchio
- 1/2 cup shredded Parmesan cheese
- 1/4 cup jarred sliced pepperoncini peppers
- 1 shallot, thinly sliced
Instructions
- Make the Dressing: Blend red wine vinegar, anchovy fillets, and garlic in a blender until nearly smooth. Add Greek yogurt, olive oil, Dijon mustard, and sugar; blend until smooth. Refrigerate until needed.
- Prepare the Croutons: Toss bread cubes with melted butter, then mix in grated Parmesan. Heat olive oil in a skillet over medium heat. Toast the bread cubes, turning occasionally, until golden brown (about 10 minutes). Let cool.
- Assemble the Salad: In a large bowl, mix cannellini beans, kale, farro, bell pepper, radicchio, Parmesan, pepperoncini, and shallot.
- Toss & Chill: Coat the salad with Caesar dressing and toss well. Cover and refrigerate for at least 30 minutes or up to 4 days.
- Serve & Garnish: Top with croutons just before serving for added crunch.
- Prep Time: 20 minutes
- Cook Time: No cook time (only chilling required)
- Category: Salad, Main Course
- Cuisine: Mediterranean, Italian-American
Nutrition
- Serving Size: 6
- Calories: 496 per serving