Blood Orange, Endive, and Bean Salad with Torn Croutons – The Bean Institute

Ingredients

• 1 cup whole-grain bread (or other sourdough bread, hand torn into ½ -1” pieces)
• ½ teaspoon garlic (smashed with salt)
• 1 ounce extra virgin olive oil
• 1 tablespoon parmesan (finely grated)
• salt as needed
• black pepper (ground as needed)
• 1 cup orange juice
• 2 tablespoon shallots (minced)
• ¼ cup champagne vinegar
• ½ cup extra virgin olive oil
• 1 cup red kidney beans (cooked, rinsed, drained)
• 1 cup white kidney beans (cooked, rinsed, drained)
• 1 cup navy beans (cooked, rinsed, drained)
• 2 tablespoon lemon juice
• 2 tablespoon extra virgin olive oil
• 1 cup red or white endive (sliced on bias ¼” thick)
• 1 cup celery (peeled, sliced thin on bias)
• 1 cup fennel (sliced thin)
• ¼ cup green onions (sliced)
• ¼ cup fennel fronds
• 2 cups blood orange and orange segments (no pith)
• 1 cup arugula