With golden, crunchy bites of bread, warm white beans and fresh arugula in a lemon-mustard dressing, this salad proves how little effort it can take to turn the most ordinary ingredients into a truly enticing meal. It provides all the satisfaction and nourishment you could wish for, and it’s ready in about 15 minutes.
Storage: The salad is best eaten right away; refrigerate leftovers for up to 1 day.
Ingredients
Servings: 2 (makes about 5 cups)
Directions
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Step 1
In a large skillet over medium-high heat, heat 2 tablespoons of the oil until shimmering. Add the bread and cook, turning the pieces occasionally, until toasted and browned in spots, about 3 minutes total. Add the beans, salt and crushed red pepper flakes and cook, stirring occasionally, until the beans are warmed through, about 2 minutes. Remove from the heat.
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Step 2
In a large bowl, whisk together the remaining 2 tablespoons of oil, the lemon juice and mustard until combined. Add the bean mixture to the bowl, followed by the arugula, and toss to combine and coat with the dressing. Taste, season with additional lemon juice, red pepper and/or salt, if desired, and serve.
Substitutions
Gluten-free? >> Use gluten-free bread.
Arugula >> salad greens of your choice.
Dijon mustard >> any mustard you have.
Canned white beans >> home-cooked white beans.
