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White beans with roasted garlic dressing
Artist: _
Categories: Beans, Dressings, Entrees, Garlic, Roasted, Side-dishes, Vegetables, Vegetarian
Yield: 2
Rating: 0
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Ingredients:
1 smallGarlic head
1 tbspLemon juice, fresh
4 tspOlive oil, extra virgin
Pn Pepper, cayenne
-canned, drained and rinsed
-finely diced
2 tbspScallion greens, chopped
1/2 tspOregano, dried
3 cupChicory or other bitter
2 Bread slices, Italian, firm
2 tbspVegetable stock
1 tspMustard, Dijon
15 ozBeans, Great Northern
1 smallBell pepper, red, seeded
2 tbspChives, snipped OR
1 tbspOregano, fresh, chopped OR
Salt and pepper to taste
-lettuce, washed and torn
Procedures:
1Preheat oven to 400 degrees.
2Remove 1 clove of garlic from the head; peel and cut in in half.
3Rub the garlic on both sides of bread slices; cut the bread into ?inch cubes.
4Place on a baking sheet.
5Remove the loose, papery skin from the garlic head and slice ?inch off the top.
6Wrap in aluminum foil and place on the baking sheet.
7Bake for 10 minutes, or until croutons are crisp and golden.
8Remove the croutons and set aside.
9Continue roasting the garlic for 20 to 25 minuts longer; it should be quite soft.
10Unwrap and let cool for 5 minutes.
11Separate the garlic cloves and squeeze ut the pulp into a smal bowl; mash with a fork.
12Whisk in lemon juice, vegetable stock, oil, mustard and cayenne.
13in a medium sized bowl, combine beans, red peppers, chives or scallion greens, oregano and the reserved croutons.
14Pour the garlic dressing over and toss until well coated.
15Season with salt and pepper.
16Serve immediately on a bed of chicory.
17Serves 2.
18per serving: 546 cal; 29 g protein; 11 g fat; 88 g carb; 399 mg sodium; 0 mg chol
 
 
 
 

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