Fresh sage leaves are easy to handle and fun to fry up in olive oil for a crunchy addition to salads.
They only need a couple of seconds in the hot pan, so we crisp one at a time to make sure none get burned.
(Serves 3-4)
For the crispy sage:
10 fresh, whole sage leaves
3 Tbs. olive oil
Sea salt to sprinkle
Heat oil in a small skillet over medium-high heat until hot.
Fry sage leaves one at a time until crisp, 2–3 seconds.
Transfer with a fork to paper towels and sprinkle generously with coarse salt.
Reserve the frying oil, if desired, to add extra flavor when the salad is assembled.
For the roasted cauliflower:
3 Tbs. olive oil
¾ tsp. sea salt
10 whole cloves of garlic, unpeeled
4 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
Preheat the oven to 350.
Place the cauliflower florets and whole garlic in a roasting pan.
Drizzle with olive oil and season with salt.
Place the roasting pan in the oven and cook uncovered for 30-35 minutes.
Remove from the oven and set aside to cool.
When cooled enough to handle, remove the peels from the garlic cloves.
For the lima beans:
1 cup dry lima beans
1 tsp. olive oil
½ tsp. sea salt
5 cups water
Bring water to a boil and add beans, olive oil and salt.
Simmer until beans are just tender — check from time to time to be sure they don’t overcook.
Drain and set aside.
To assemble the salad:
In a large salad bowl, combine the cooked beans and roasted vegetables, adding
2 Tbs. granulated sundried tomatoes
½ tsp. sea salt
2 tsp. fresh lemon juice
½ tsp. ground black pepper
3 Tbs. finely chopped fresh parsley
Top with the crispy sage leaves and for extra flavor, add the olive oil used to crisp them.
Gently mix all ingredients and adjust the seasoning to your taste.
Serve warm or cold.
