White bean salad with herby brown butter bread crumbs

It begs the questions. How exciting can a bean salad get? The answer is very exciting, thanks to herby brown butter bread crumbs. They are basically your cool friend who makes parties more fun in unexpected ways. A sprinkle on top of this white bean salad adds crunch, richness, and herbaceous deliciousness. 

Ingredients:

3 tbsp (45mL) extra virgin olive oil

2 tbsp (30mL) grainy dijon mustard

2 tbsp (30mL) lemon juice

2 tsp (10mL) lemon zest 

4 stalks celery, sliced

2 540mL can white lima beans or white kidney beans, drained and rinsed 

1/4 cup (60mL) capers

1 170g  can tuna, drained

1/4 cup (60mL) thinly sliced sweet onion

3/4 cup (375mL) herby brown butter bread crumbs

  1. In a large bowl mix olive oil, mustard, lemon juice and zest together until combined.

  2. Add in celery, beans, capers, tuna and onion and toss until salad is fully coated.

  3. Transfer to a serving platter and cover with herby bread crumbs. Serve immediately. 

Tip: the salad can be made up to a day in advance, but don’t top wth bread crumbs until you are just about to eat. 

Herby Brown butter bread crumbs

Ingredients:

1/4 cup (60mL) butter

1 1/2 tsp (7.5mL) chopped rosemary

1 1/2 tsp (7.5mL) chopped thyme

3/4 cup (375mL) panko bread crumbs

1/2 tsp (2.5mL) salt

Directions:

  1. Heat butter in a pan over high. Let cook until butter foams and browns, about 3 minutes. 

  2. Reduce heat to medium, add in rosemary and thyme and cook until fragrant, about 1 minute

  3. Add in panko bread crumb and continue to cook while stirring until bread crumbs are deep golden brown, about 3 minutes.

  4. Remove from heat and let cool.