White Beans with Roasted Garlic Dressing
Submitted by baru
White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.
YIELD
2 servingsPREP
15 minCOOK
30 minREADY
45 minRoasted garlic does all the heavy flavor work in this white bean salad. A whole head roasts until soft and squeezable, then gets mashed into a dressing with lemon juice, Dijon mustard, extra-virgin olive oil, and a pinch of cayenne.
The croutons bake on the same sheet as the garlic, rubbed with a raw clove first for extra bite. They come out after 10 minutes while the garlic keeps roasting another 20 to 25 minutes until it’s paste-soft. That timing overlap means everything finishes close together.
Great Northern beans soak up the dressing without falling apart. Diced red pepper and fresh oregano add color and brightness, and the croutons bring crunch that contrasts with the creamy beans. Serve it on chicory or another bitter green so the slight bitterness balances the sweet roasted garlic.
Pro Tips
- Squeeze garlic while warm. It pops out of the skins easily when warm. Once it cools completely, it stiffens up.
- Toss and serve immediately. The croutons go soggy fast once dressed. Add them last and get it to the table.
- Rinse canned beans well. A thorough rinse removes the starchy liquid and keeps the salad clean-tasting.
- Fresh oregano makes a difference. Dried works but use half the amount. Fresh has a brightness dried can’t match here.
Variations
- Chickpea swap: Use canned chickpeas instead of Great Northern beans for a nuttier texture.
- Add olives: Kalamata olives sliced thin bring a briny punch that pairs well with the garlic dressing.
- Grain bowl: Spoon the dressed beans over cooked farro or quinoa for a more filling meal.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Remove 1 clove of garlic from the head; peel and cut in in half.
Rub the garlic on both sides of bread slices; cut the bread into ½ inch cubes.
Place on a baking sheet.
Remove the loose, papery skin from the garlic head and slice ½ inch off the top.
Wrap in aluminum foil and place on the baking sheet.
Bake for 10 minutes, or until croutons are crisp and golden.
Remove the croutons and set aside.
Continue roasting the garlic for 20 to 25 minutes longer; it should be quite soft.
Unwrap and let cool for 5 minutes.
Separate the garlic cloves and squeeze out the pulp into a smal l bowl; mash with a fork.
Whisk in lemon juice, vegetable stock, oil, mustard and cayenne.
In a medium sized bowl, combine beans, red peppers, chives or scallion greens, oregano and the reserved croutons.
Pour the garlic dressing over and toss until well coated.
Season with salt and pepper.
Serve immediately on a bed of chicory.
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