Make the garlicky bread crumbs. Start by setting a medium sauté pan over medium heat. Once hot, pour in the olive oil and swirl it around to coat the bottom of the pan. Add the bread crumbs, nutritional yeast, garlic powder, salt, and pepper. Stir often, and cook until the bread crumbs turn golden brown and crisp, which should take about 5 to 7 minutes. Keep an eye on them to prevent burning. When they’re ready, remove them from the heat and set aside.
Make the grainy mustard tahini. In a medium bowl, whisk together the tahini, salt, pepper, garlic, grainy mustard, lemon juice, olive oil, and maple syrup. While whisking, slowly pour in the ice water. You want a creamy and pourable texture, so don't hesitate to add a bit more water if needed. Once it reaches the desired consistency, set it aside.
Assemble the salad. In a large mixing bowl, combine the arugula, kale, radicchio, basil, pickled red onions, butter beans, along with salt and pepper to taste. Gently toss everything together to ensure an even mix.
Add the dressing. Pour all of the grainy mustard tahini dressing over the salad. Toss everything together again until all the ingredients are well coated in the dressing, ensuring no leaf is left unseasoned!
Top with bread crumbs. Finally, sprinkle the previously made garlicky bread crumbs on top of the salad. This adds a delightful crunch and flavor that complements the creamy dressing. And there you have it!
