**Roasted Red Pepper Salad with Anchovy-White Beans: A Symphony of Flavors**
Indulge in a culinary masterpiece that tantalizes your taste buds and transports you to the sun-kissed shores of the Mediterranean. Roasted Red Pepper Salad with Anchovy-White Beans is a vibrant and delectable dish that combines the smoky sweetness of roasted red peppers, the savory richness of anchovies, the creamy texture of white beans, and the freshness of arugula. This delightful salad is a harmonious blend of flavors and textures, offering a perfect balance of sweet, salty, and tangy notes. Dressed in a zesty lemon-tahini dressing, this salad is an explosion of flavors that will leave you craving for more.
But that's not all! This article also offers a delightful collection of additional recipes that explore the versatility of roasted red peppers. From the classic Roasted Red Pepper Soup, a comforting and creamy delight, to the innovative Roasted Red Pepper and Goat Cheese Tart, a savory and elegant appetizer, there's something for every palate and occasion. Discover the vibrant flavors of Roasted Red Pepper Hummus, a perfect dip for gatherings, or try the unique Roasted Red Pepper and Feta Stuffed Mushrooms, a delightful party snack. And for a sweet treat, don't miss the delectable Roasted Red Pepper Jam, a versatile condiment that adds a touch of sweetness to your favorite dishes.
ROASTED RED PEPPER SALAD
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the peppers, celery, zucchini and corn.
- Mash the garlic with the mayonnaise, and season to taste with lemon juice, mustard, salt and freshly ground black pepper.
- Combine vegetables with dressing.
ROASTED RED PEPPER SALAD
Steps:
- Juice the lemon over a medium-sized glass bowl, discarding any seeds. Add the cumin, cinnamon, paprika, and chili powder, and whisk in the olive oil. Toss in the red pepper strips and season, to taste, with salt and pepper. Add the chopped fresh parsley and serve at room temperature.
ROASTED RED PEPPER SALAD
Serve this flavorful salad alongside roasted chicken, polenta, or grilled steak.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.
- Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil.
Nutrition Facts : Calories 82 g, Fat 5 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY
A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.
Provided by David Tanis
Categories snack, finger foods, vegetables, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
- Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
- Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.
ARUGULA AND CORN SALAD WITH ROASTED RED PEPPERS AND WHITE BEANS
Canned beans can also be used in this composed salad with a base of sweet corn and pungent arugula. Since you don't need a broth for this composed salad, canned beans will work, though I always prefer the flavor of beans I've cooked myself. I like to use a white bean, either a cannellini or a navy bean. I've always loved sweet corn with pungent arugula. I combine the two for a salad bed, which I top with the roasted peppers and beans. So the dish is really two salads, one on top of the other.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Steam corn for 4 to 5 minutes, until just tender. Remove from heat, allow to cool, and cut kernels off cob. Combine with arugula in a large bowl.
- Remove seeds and membranes from roasted peppers and cut in 2-inch strips. Place in another bowl. Add beans, chives and basil and toss together.
- Whisk together vinegars, salt, garlic, mustard, and olive oil. Set aside 3 tablespoons of the dressing and toss the rest with beans and peppers. Season to taste with salt and pepper, and allow to sit for at least 15 minutes and for up to 3 days (in the refrigerator).
- Toss remaining dressing with arugula and corn. Line salad plates or a platter with arugula and corn mixture. Top with peppers and beans. Garnish with shaved Parmesan, and serve.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 544 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED RED PEPPERS WITH ANCHOVIES AND OLIVE OIL
You can serve these simple roasted pepper strips with toasted or grilled rustic bread as a light first course, or use them in sandwiches or salads.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.)
- Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and cut each pepper lengthwise into 8 strips. Transfer to a small non-reactive bowl.
- Toss peppers with garlic and 1 tablespoon oil; set aside to marinate, at least 1 hour or up to 2 days in the refrigerator.
- Arrange peppers on a serving plate, and top with anchovy strips. Sprinkle with red pepper flakes, if desired, and drizzle with remaining teaspoon oil. Serve immediately.
Nutrition Facts : Calories 77 g, Cholesterol 3 g, Fat 5 g, Fiber 2 g, Protein 2 g, Sodium 149 g
Tips:
- Choosing the right peppers: Look for ripe, firm red bell peppers with smooth, unblemished skin. Avoid peppers with bruises or soft spots.
- Roasting the peppers: Roasting the peppers over an open flame or under a broiler brings out their natural sweetness and smoky flavor. You can also roast them in the oven, but the results will be less intense.
- Peeling the peppers: Once the peppers are roasted, they should be easy to peel. Simply use your fingers to gently pull the skin away from the flesh.
- Marinating the peppers: Marinating the roasted peppers in a mixture of olive oil, vinegar, and herbs helps to enhance their flavor and make them even more delicious.
- Adding the anchovies: Anchovies add a salty, umami flavor to the salad. If you don't like anchovies, you can omit them or substitute another salty ingredient, such as capers or olives.
- Choosing the right beans: Cannellini beans or Great Northern beans are both good choices for this salad. They're both mild in flavor and have a creamy texture.
- Dressing the salad: A simple vinaigrette dressing is all you need to dress this salad. Use a good quality olive oil and vinegar, and season it to taste with salt and pepper.
Conclusion:
This roasted red pepper salad with anchovy and white beans is a delicious and easy-to-make dish that's perfect for a summer lunch or dinner. The roasted peppers are sweet and smoky, the anchovies add a salty kick, and the white beans add a creamy texture. The vinaigrette dressing brings all the flavors together perfectly. This salad is sure to be a hit with your family and friends!
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