Lima Bean, Roasted Cauliflower and Crispy Sage Salad
Jun, 22 , 22
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.
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