Frying slivers of garlic yields the perfect crunchy topping for this vegan salad. Use the infused oil to marinate creamy white beans with herbs and lemon for an easy entree that’s full of flavor and texture.
What You Get
Butter lettuce or little gems
What You'll Need
Salt & freshly ground pepper
Thinly slice the shallot. In a large bowl, combine the shallot with the juice of the lemon and set aside to soften.
Pick the parsley, toss the stems, and chop the leaves. Rinse and drain both cans of beans. Peel and thinly slice 5 cloves of garlic. Slice half of the radishes, reserving the rest for another use. Peel, pit, and dice the avocado.
Place the garlic in a small saucepan with ¼ cup of olive oil to cover. Turn the heat to medium and cook, stirring occasionally, until the garlic starts to turn crisp and golden, 6-8 minutes. Use a slotted spoon to transfer the crispy garlic to a plate lined with paper towels. Sprinkle with salt, and set aside. Reserve the garlic oil.
Add the beans and parsley to the bowl with the shallots and lemon juice and pour the reserved garlic oil over. Stir to combine and season to taste with salt and pepper.
Separate the lettuce leaves. Fold the radishes and avocado into the bean mixture.
Arrange the lettuce leaves on plates and pile the marinated bean salad on top. Sprinkle with the crispy garlic, season with pepper, and serve.