Roasted Vegetable And White Bean Salad Recipes

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ROASTED VEGGIE AND WHITE BEAN SALAD RECIPE BY TASTY



Roasted Veggie And White Bean Salad Recipe by Tasty image

Here's what you need: white onion, red wine vinegar, lemon, lemon, dijon mustard, fine sea salt, freshly ground black pepper, extra-virgin olive oil, broccoli, fennel bulb, garlic, red pepper flakes, fennel fond, white bean, hard-boiled eggs

Provided by Chris Salicrup

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

1 white onion, finely chopped
2 tablespoons red wine vinegar
1 lemon, zested
1 lemon, juiced
1 ½ teaspoons dijon mustard
fine sea salt, to taste
freshly ground black pepper, to taste
¼ cup extra-virgin olive oil
1 head broccoli, cut into large florets
1 fennel bulb, trimmed, cut into 1/2-inch (1 cm) wedges
2 cloves garlic, smashed
1 pinch red pepper flakes
2 tablespoons fennel fond, finely chopped
15 oz white bean, 1 can, drained and rinsed
4 hard-boiled eggs, peeled and coarsely chopped

Steps:

  • Preheat the oven to 425°F (220˚C).
  • In a large bowl, add the white onion, red wine vinegar, lemon juice, lemon zest, and mustard. Season with salt and pepper, and stir to combine.
  • In a large bowl, toss together 3 tablespoons of the olive oil, broccoli, fennel, garlic, and red pepper flakes.
  • Spread the broccoli onto a large baking sheet and season with salt and pepper.
  • Bake, tossing the vegetables occasionally, until tender and golden, 25 to 30 minutes.
  • Remove the garlic from the baking sheet, and finely chop. Add the minced garlic to the onion mixture.
  • Whisking constantly, slowly add the remaining ¼ cup (60 ML) of the olive oil to the onion mixture until an emulsified dressing forms. Whisk in the fennel fronds.
  • Add the beans and roasted vegetables, and toss to combine. Season with salt and pepper to taste. Top with the chopped eggs and serve.
  • Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 53 grams, Fat 48 grams, Fiber 15 grams, Protein 22 grams, Sugar 9 grams

ROASTED VEGETABLE AND WHITE BEAN SALAD



Roasted Vegetable and White Bean Salad image

This Roasted Vegetable and White Bean Salad recipe from Samin Nosrat is amazing. She said loves showing people that simple, humble ingredients can be extraordinarily delicious. It's so true!n

Provided by Leslie Blythe

Time 1h

Yield 8 - 10 Servings

Number Of Ingredients 16

1 bunch young carrots (rainbow if possible), peeled
1 small head cauliflower
1 small head romanesco
1u00bd pounds Brussels sprouts, trimmed, outer leaves removed, and halved (quartered if very large)
2 cups cooked white beans, such as gigante, butter, cannellini, or navy beans, liquid reserved
4 ounces French feta cheese (preferably Valbreso), broken into large crumbles
Extra virgin olive oil
Kosher or Sea Salt
1 cup loosely packed cilantro leaves and tender stems (about 1 bunch)
1 cup loosely packed dill fronds, stems removed (about 1 large bunch)
u00bd cup loosely packed mint leaves (about 1 small bunch)
1 tablespoon finely diced shallot
2 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper

Steps:

  • 1 Place oven racks in lower middle and upper middle positions. Preheat oven to 425u00b0F.
  • 2 Halve Brussels sprouts through the stems, then place in a large bowl. Toss with enough oil to coat, about 3 tablespoons. Season with salt and place in a single layer on a baking sheet.
  • 3 Place the carrots in the same large bowl and toss, adding more oil as needed to coat. Season with salt and place in a single layer on a second baking sheet.
  • 4 Lightly trim the root end of the cauliflower and romanesco, then cut into 3/4-inch-thick slices through the root. Drizzle about 2 tablespoons oil onto another baking sheet and lay slices in a single layer, keeping cauliflower on one side of the pan and romanesco on the other side. Avoid overcrowding the vegetablesu2014they should not touch. (If needed use another pan for overflow.)
  • 5 Place vegetables into oven and cook until tender and caramelized, about 26 to 30 minutes. Check on the vegetables after about 12 minutes. Rotate the pans and switch their positions to ensure even browning.
  • 6 When the roasted vegetables are brown on the outside and completely tender when pierced with a knife, remove them from the oven. Set aside to cool for a few minutes.
  • 7 Reserving the cooking liquid, drain beans and place into large bowl. Dress with 3 tablespoons vinaigrette and season with salt and 1 teaspoon za'atar. Add a little bean liquid to make it juicy. Taste and adjust dressing and seasoning as needed.
  • 8 To assemble salad, layer cauliflower, romanesco, carrots, and Brussels sprouts on a large platter. Drizzle with vinaigrette, sprinkle with za'atar, then spoon beans over vegetables. Sprinkle with large crumbles of feta. In a medium bowl, lightly dress cilantro, dill, and mint with 1 tablespoon vinaigrette and salt. Place atop salad and serve immediately.
  • 9 In a small bowl or jar, let the shallot sit in the vinegar for 15 minutes, then add the olive oil, a generous pinch of salt, and a small pinch of pepper. Stir or shake to combine, then taste with one of the vegetables and adjust salt and acid as needed. Cover and refrigerate leftovers for up to 3 days.
  • 10 Cooking beans, whether dried or freshly shelled, is as simple as can be. In fact, the basic recipe for Simmered Beans can be summed up in one short sentence: Cover with water and simmer until tender.
  • 11 While fresh shelling beans can cook in about 30 minutes, it can take several hours for dried beans to transform into their most tender selves. To reduce the cooking time, soak them overnight.
  • 12 I'm a tireless champion of soaking beans in advance. And since one measure of any properly cooked starch is whether or not it's absorbed enough water to become tender, think of soaking as a head start. It's the easiest kind of cooking you'll ever have to do.
  • 13 When soaking beans, keep in mind that 1 cup of dried beans will triple in size when cooked, yielding about 6 servings. Add a palmful of salt, and a generous pinch of baking soda, which will tip the pH of the pot toward alkalinity and help coax even more tenderness from the beans. Soak beans in the same vessel in which you plan to cook them, to save yourself a dish, and either refrigerate or keep in a cool spot on the counter overnight (or over 2 nights, for chickpeas or big, creamy beans such as gigantes).

Nutrition Facts :

WHITE BEAN SALAD WITH ROASTED CAULIFLOWER



White Bean Salad With Roasted Cauliflower image

This is the kind of substantial salad that's nice to have on hand, no matter the occasion. If you have time, it's best made with large dried white beans, such as cannellini, simmered at home. (It's great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.

Provided by David Tanis

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1 small head cauliflower, cut into ½-inch slices
Extra-virgin olive oil
Salt and black pepper
4 cups cooked white beans or 2 (15-ounce) cans, drained
1 cup thinly sliced celery heart (the tender inner stalks and leaves)
3 tablespoons chopped parsley
3 tablespoons slivered scallions
1 large shallot, diced small
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons red wine vinegar, plus more to taste
1/2 teaspoon ground fennel (optional)
1/4 cup extra-virgin olive oil, plus more to taste
Salt and black pepper

Steps:

  • Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
  • Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
  • Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.

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