ROASTED RED-PEPPER SALAD WITH ANCHOVY WHITE BEANS
We love our greens, but in this salad they are more of an accent to the tender white beans and sweet, meaty roasted red peppers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Char bell peppers over the flames of a gas burner, turning with tongs until blackened and blistered, about 10 minutes. (Alternatively, broil them 2 or 3 inches from heat source.) Transfer peppers to a bowl, cover with a plate, and let stand until cool. Scrape off skins with a paring knife and wipe flesh clean with a paper towel. Keeping stems intact, cut peppers in half lengthwise, then remove and discard seeds. Arrange on a platter and season with salt and pepper.
- Whisk together anchovies, garlic, vinegar, oil, and parsley in a medium bowl. Add beans and toss to coat. Season with salt and pepper. Spoon over peppers and top with Parmesan and greens.
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ZEESHAN OMER88881
[email protected]I'm going to try making this salad this weekend. It looks delicious!
S C Λ R Ξ D
[email protected]This salad is perfect for a light lunch or dinner. It's also a great side dish for grilled chicken or fish.
Amanullah Jakhrani
[email protected]I'm always looking for new ways to use roasted red peppers. This salad is a great way to use them up.
Ericka Luccin
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and healthy fats.
Kokodioko Limited
[email protected]The lemon-tahini dressing is the perfect finishing touch for this salad. It's tangy and flavorful, and it really brings all the ingredients together.
Bruce Garrett
[email protected]I'm not a big fan of white beans, but I thought they worked really well in this salad. They added a nice creamy texture.
m safwan
[email protected]This salad is a great make-ahead dish. You can roast the red peppers and make the dressing ahead of time.
Lilly McPeek
[email protected]I love the simplicity of this salad. It's just a few ingredients, but they come together to create a delicious and satisfying dish.
Michael Nartey
[email protected]This salad is a great way to use up leftover roasted red peppers. It's also a good way to get your kids to eat their vegetables.
Julian Anfoh Assan
[email protected]I've never had a roasted red pepper salad before, but this one is amazing! The flavors are so well-balanced.
JaMarChea Anderson
[email protected]This salad is perfect for a summer picnic or barbecue. It's light and refreshing, but still filling.
Nakilija Sarimah
[email protected]I made this salad for a potluck and it was a big hit. Everyone loved the combination of flavors.
Denise Whipple
[email protected]I'm not a big fan of anchovies, but I found that they add a nice salty flavor to this salad. I would definitely recommend using them.
Mat Tan
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and healthy fats.
Mohamed Sifatullah
[email protected]I love the smoky flavor of the roasted red peppers in this salad. It's a great way to use up leftover peppers.
lz_swaz bff
[email protected]I've made this salad a few times now and it's always a crowd-pleaser. It's easy to make and the ingredients are readily available.
Susan Jayden
[email protected]This salad was a hit at my last dinner party! The combination of roasted red peppers, anchovies, and white beans was unique and flavorful. I also loved the addition of the lemon-tahini dressing, which really brought the dish together.