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Roasted Vegetable and White Bean Salad
Ingredients
  • subheading: SALAD:
  • 1 bunch young carrots (rainbow if possible), peeled
  • 1 small head cauliflower
  • 1 small head romanesco
  • 1½ 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)
  • ½ cup loosely packed mint leaves (about 1 small bunch)
  • Red Wine Vinaigrette (recipe below)
  • subheading: RED WINE VINAIGRETTE:
  • 1 tablespoon finely diced shallot
  • 2 tablespoons red wine vinegar
  • 6 tablespoons extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
Steps
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