We crisped it up under the broiler and used it as the base for this Caesar-inspired salad. We swapped escarole in and added fresh oregano for a new spin on the classic. But don’t worry, there’s plenty of Parmesan in the dressing. Some mashed beans make it a meal. Cook, relax, and enjoy!
What you'll need: 2 cloves garlic 2 pieces Hot Bread Kitchen Naan 1 15-oz can cannellini beans 1 lemon 1 teaspoon Dijon mustard 1 ounce Parmesan 1 head escarole 1 small shallot few sprigs oregano olive oil coarse salt freshly ground black pepper
Equipment: rimmed baking sheet zester small saucepan
Recipe steps: 1. Make garlic oil Finely chop garlic and place in a small saucepan with ¼ cup olive oil. Warm over medium heat until garlic sizzles, about 2 minutes. Brush naan with oil on both sides and place on a rimmed baking sheet. Set aside.
Mash beans Rinse and drain beans and place in a medium bowl with 1 tablespoon garlic oil and 2 tablespoons water. Mash with a fork until easily spreadable, adding another tablespoon water if necessary. Season with salt and pepper.
Make dressing Finely grate lemon zest into a large bowl. Halve lemon and squeeze juice into bowl. Add Dijon and whisk in remaining garlic oil. Finely grate about 2/3 of Parmesan and whisk into dressing; season with salt and pepper.
Finish salad Halve escarole lengthwise through the root and chop into bite size pieces. Add to bowl with dressing. Peel, halve, and thinly slice shallot and add to bowl. Pick oregano leaves from stems and add to bowl. Toss to combine and season with salt and pepper.
Broil Naan Preheat broiler with rack 6 inches from heating element. Broil naan, flipping halfway through, until golden and crisp, about 3 minutes. Divide bean mixture between naan, spreading to edges.
Assemble flatbreads Top naan with salad and shave remaining Parmesan over the top. Enjoy!
