Jorgensen Family Recipes

Everything Bagel Salad

By Ryan Jorgensen via Half Baked Harvest 30 mins or less

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

  1. 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.
  2. 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.
  3. Divide the salad among 4 bowls and top with the bagel croutons.