White Bean Purée Ingredients:
- White beans, canned, drained, rinsed 30 oz.
- Water 1 cup
Dressing
- White Bean Purée (see above) 2 cups
- Lemon juice 1⁄2 cup
- Anchovies, puréed 1⁄4 cup
- Garlic, minced 4 tsp.
- Parmesan, grated 1⁄2 cup
- Extra-virgin olive oil 1 cup
- Water, cold 1⁄2 cup
- Ground black pepper 1 tsp.
- Dijon mustard (optional) as needed
Croutons
- Baguettes, thinly sliced, brushed 2 ea. with garlic oil
Salad
- Romaine hearts, large, chopped 12 ea.
Instructions:
1. For the White Bean Purée: Place beans in a food processor or blender, add water, and purée until well blended.
2. For the Dressing: Combine the White Bean Purée, lemon juice, anchovy purée, minced garlic, Parmesan, extra-
virgin olive oil, cold water as needed, and Black pepper, ground. You may add a bit of Dijon mustard if you like.
3. For the Croutons: Bake at 350°F until crisp.
4. Toss salad with some of the Dressing and top with the Croutons.
Notes: If using dried beans, soak 1⁄2 cup dried white beans in cold water over night. Drain and place in a saucepan and cover with fresh water. Bring to a boil and reduce heat to a simmer. Cook until tender, about 30 minutes. Store the beans in their cooking liquid. Cool completely then purée beans in a food processor or blender.