White bean salad with grilled tomatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Date: Thu, 3 Oct 1996 05:12:42 | ||
Directions
6 lg plum tomatoes -- halved and : seeded
3 TB extra-virgin olive oil
: Kosher salt and freshly : ground black peppe
2 ts mashed anchovy fillets or
: paste -- (or to taste) 1 TB roasted garlic
2 c cooked white beans (¾ cup : dried)<<OR>>
2 c canned beans -- drained and : rinsed
1 c red onions -- chopped
2 TB capers -- drained and
: minced
1 TB fresh mint -- minced
3 c young arugula leaves
: Garnish--
: Mint sprigs
Prepare a charcoal fire. In a bowl, lightly toss the tomatoes with 1 tablespoon of the olive oil. Season with salt and pepper. Grill the tomatoes over hot coals until lightly colored but still firm. Or broil them. Set aside.
In a large bowl, combine the remaining 2 tablespoons olive oil, the anchovy fillets, and the roasted garlic. Add the cooked white beans, red onions, capers, mint, and plenty of freshly ground black pepper.
Toss to combine.
Serve the bean salad on the arugula leaves, surrounded by the grilled tomatoes. Garnish with mint sprigs.
Yield: 6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9600 ~0400 (E
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