Roasted Fennel and White Bean Salad
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"Greek Seasoning highlights the flavors of fennel and white beans in this fresh tasting salad. The freshest fennel will have clean, crisp-looking bulbs with crisp celery-like stalks and bright green foliage. This recipe was developed for McCormick by Southern Living Cooking School."
Original recipe yield: 6 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 30 Minutes
- Ready In:
- 40 Minutes
- Servings:
- 6
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INGREDIENTS:
- 1 large fennel bulb
- 1/3 cup olive oil, divided
- 2 1/2 teaspoons McCormick® Gourmet Collection® Greek Seasoning, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon McCormick® Gourmet Collection® Ground Black Pepper, divided
- 1/4 cup shredded Parmesan cheese
- 3 tablespoons lemon juice
- 1/2 teaspoon McCormick® Gourmet Collection® Garlic Powder
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 4 cups mixed salad greens
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DIRECTIONS:
- Trim base from fennel bulb; cut into eighths, reserving fennel fronds for garnish.
- Toss together fennel, 2 tablespoons oil, 2 teaspoons Greek seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange fennel in a single layer on a baking sheet coated with non-stick cooking spray. Bake at 400 degrees F for 25 to 30 minutes or until tender.
- Whisk together remaining olive oil, remaining 1/2 teaspoon Greek seasoning, remaining 1/4 teaspoon each of salt and pepper, Parmesan, lemon juice, and garlic powder in a large bowl. Add fennel and beans; toss gently to coat. Serve over mixed greens. Garnish with reserved fennel fronds.
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