White Beans with Roasted Garlic Dressing

45 minutes Prep: 15 minutes Cook: 30 minutes

339 calories per serving view nutrition facts

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1	small head	garlic
2	slices	bread, italian	firm
1	tablespoon	lemon juice	fresh
2	tablespoons	vegetable stock
4	teaspoons	olive oil, extra-virgin
1	teaspoon	prepared mustard	dijon
1	pinch	black pepper	cayenne
15	ounces	beans	great northern canned, drained and rinsed
1	small	sweet bell pepper	red, seeded, finely diced
2	tablespoons	chives	snipped or, 2 tb scallion greens, chopped
1	tablespoon	oregano	fresh or 1/2 teaspoon dried
1	x	salt	to taste
1	x	black pepper	to taste
3	cups	chicory	or other bitter lettuce, washed and torn

Preheat oven to 400 degrees.

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 1/2 inch cubes.

Place on a baking sheet.

Remove the loose, papery skin from the garlic head and slice 1/2 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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Serving Size 272g

Amount per Serving

Calories 339 35% of calories from fat