White Beans with Roasted Garlic Dressing
Yield
2 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 red bell peppers
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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small head |
garlic
|
*
|
| 2 | slices |
bread, italian
firm |
* |
| 15 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
vegetable stock
|
|
| 2E+1 | ml |
olive oil, extra-virgin
|
|
| 5 | ml |
prepared mustard
dijon |
|
| 1 | pinch |
black pepper
cayenne |
*
|
| 433.5 | ml/g |
beans
great northern canned, drained and rinsed |
|
| 1 | small |
sweet red bell peppers
red, seeded, finely diced |
*
|
| 3E+1 | ml |
chives
snipped or, 2 tb scallion greens, chopped |
|
| 15 | ml |
oregano
fresh or 1/2 teaspoon dried |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 7.1E+2 | ml |
chicory
or other bitter lettuce, washed and torn |
* |
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.
