This terrific winter salad is especially filling and healthy, using white bean and tuna to give you those important Omega-3 oils as well as a plethora of great nutrients, while also keeping you filling like you've had a satisfying meal.
Preheat the oven to 400°F, placing a rack at the center of the oven. Meanwhile, cut the garlic head in half (horizontally), wrapping each half in foil. Roast on a baking sheet until very soft (about 30 minutes). Then, carefully unwrap and squeeze out the cloves into a blender or small food processor.
Add the oil, Parmesan, lemon juice, anchovies and 1/2 teaspoon pepper to the mix. Blend until smooth.
Combine the beans with the lettuce, 3 tablespoons roasted garlic dressing, sun-dried tomatoes, parsley and 1/2 teaspoon pepper.
Divide the lettuce mixture evenly among 4 plates, topping each with tuna. Drizzle with remaining dressing and serve.
Chef's Tip:
If kept covered, this delicious salad will keep in the fridge for about 10 days.
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