Escarole & roasted vegetable salad with anchovy-garlic vinaigrette

Indulge in a flavorful Escarole & Roasted Vegetable Salad, drizzled with a zesty Anchovy-Garlic Vinaigrette. A culinary delight bursting with savory goodness.

Ingredients:

• 450g green beans, trimmed
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 3 tablespoons butter
• 2 cloves garlic, minced
• ½ cup fresh whole-wheat breadcrumbs
• 3 tablespoons grated Parmesan cheese

Instructions:

1. Fill a large saucepan with 1 inch of water and heat it until it boils. Place a steamer basket in the saucepan and add green beans. Cover the saucepan and steam the green beans until they are tender-crisp, which should take around 5 to 7 minutes. Once done, transfer the green beans to a large bowl and season them with salt and pepper.
2. While the green beans are steaming, melt butter in a large skillet over medium heat. Swirl the skillet often until the butter starts to brown, usually for about 3 to 4 minutes. Add garlic to the skillet and cook while stirring until the butter turns nutty brown, approximately 30 seconds more. Mix in breadcrumbs and continue cooking and stirring until the breadcrumbs become crispy, which usually takes around 3 to 4 minutes. Combine the breadcrumbs with the green beans and top them with cheese.

Summary:

• Calories: 1369 kcal
• Fat: 147 g
• Protein: 10 g
• Carbs: 4 g
• Potassium: 251 mg
• Magnesium: 29 mg