Ingredients
- 3 tbsp extra virgin olive oil.
- 1 everything bagel, roughly torn.
- 1 (15 oz) can cannellini beans, drained and rinsed.
- 1/3 cup pesto.
- 1 tbsp white wine vinegar.
- Juice of 1 lemon.
- Flaky sea salt.
- Crushed red pepper flakes.
- 6 cups baby arugula.
- 1/4 cup freshly shaved Parmesan cheese.
- 1 tbsp everything bagel spice.
Method
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In a large skillet, heat 2 tbsp of the olive oil over medium heat. When the oil shimmers, add the bagel and cook, tossing occasionally, until lightly toasted, about 5 minutes. Remove the pan from the heat and set aside.
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In a medium bowl, toss together the cannellini beans, pesto, the remaining 1 tbsp of olive oil, the vinegar, lemon juice, and a pinch each of flaky salt and red pepper flakes. Add the arugula, Parmesan, and everything bagel spice and toss to combine.
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Divide the salad among 4 bowls and top with the bagel croutons.