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Prep
Difficulty
Easy
Time
Estimate
25 mins
Start with the carrot dressing. Next cook the cauliflower. Prepare the veggies for your spring salad. Fold the bean salad together. Prep and sear the cheese toasts. Skip them for a gluten-free option. Dress the spring salad and serve together.
Carrot juice is reduced down into sweetness and whisked to become a dressing. Make this in advance to cool it. Although, the warm dressing is lovely to wilt hearty greens such as chopped kale, collards or chard.
Inspired by the shades of black & white, each ingredient follows suit. The slightly Italian essence is sweet, tart and salty giving this bean salad a unique balance and playful character.
Some of us are blessed with early Spring weather that lends baby green vegetables, while other’s may still be scraping snow off their sidewalks and slowly making first attempts to plant seeds. So this salad will evolve throughout the season, throughout the world. Toss together nature’s treats and use this recipe as a guideline for preparing & storing them.
Just imagine— oozy, drippy cheese on crispy toasts. Although, they are pretty darn yum at room temperature for a lunch on the go, too.
