Roasted Veggie And White Bean Salad Recipe By Tasty Food

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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

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