vegetarian | gluten free | egg free | soy free | nut free

30 minutes or less batch prep

What You'll Need:

For the croutons:

2 cans cannielli or white navy beans, drained & rinsed

6 Tbsp olive oil

4 cloves garlic, sliced thin

1 tsp sea salt

1/2 tsp black pepper

.25oz oregano leaves, minced

1 sprig rosemary, leaves mimed (discard stem)

Parchment paper

For the salads:

1 large head romaine lettuce, torn

1 head small head radicchio, sliced

2 tomatoes, sliced

4 ounces (about 1c) parmesan cheese, shredded

For the dressing:

½ c olive oil

½ tsp sea salt

½ tsp stone ground mustard

Juice of 1 large lemon

2 cloves garlic

Black pepper to taste

Preheat oven to 425*

Mix ingredients for croutons in a medium bowl. Toss to coat.

Spread evenly on a baking large baking sheet lined with parchment paper. Pop in the oven for 25 minutes.

While beans work their magic, mix greens & tomatoes into a large salad bowl OR divide evenly into (4) containers for easy grab & lunches throughout the week.

Then, prepare dressing by combing ingredients into a small food processor or blender until smooth.

Sprinkle bean & garlic croutons generously over salads. Toss with dressing just before serving.

Serves 4 as a main, more as a side.