This recipe was inspired from this notebook-sized collection of Meditterranean eats (pic below), free from Bertolli (the brand that sells olive oils). This little book here is easily 8 years old. I’ve never really detailed through it until I came across it while searching for references for photo sets.
They have pretty basic recipes. The message of the booklet is mainly to live and eat healthily, and how? By changing your cooking oils. I get the idea and totally roll with it but Bertolli’s oils are rather expensive compared to other brands.
I had some cannellini beans leftover from a previous recipe so I quickly jumped at the chance of doing this dish. And how can I refuse roast garlic? š
CANNELLINI BEANS AND ROAST GARLIC SALAD RECIPE
Ingredients;
A bag of mixed greens
3 garlic cloves
1/2 cup cannellini beans, rinsed
Extra Virgin olive oil
2 tablespoons red wine vinergar
Black Pepper
Salt
Steps;
1. Heat the oven at 180 degrees Celsius. Coat the garlic in the oil and wrap them in tin foil. Roast for about 20 mins till they’re soft.
2. Squeeze the roast garlic flesh out of the skins. Mash them in a bowl. Add oil, salt, pepper, red wine vinegar and mix everything together. Taste and adjust.
3. Empty your mixed greens into a big bowl and about half the beans. Pour some of the dressing and toss with your hands gently as to not break the beans into a mush.
4. Plate with the rest of the beans on top and drizzle more of the dressing around it.
Enjoy!
