Roasted Veggie And White Bean Salad
by Chris Salicrup
for 4 servings
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 flake
2 tablespoons fennel fond, finely chopped
15 oz white bean, 1 can, drained and rinsed
4 hard-boiled eggs, peeled and coarsely chopped
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.
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