ROASTED VEGGIE AND WHITE BEAN SALAD RECIPE BY TASTY
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
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
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