White Bean Salad With Grilled Tomatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 large: plum tomatoes, halved and
Directions:
: 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 (3/4 cup
: dried)<>
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
Date: Thu, 3 Oct 1996 05:12:42
~0400 (E
Source from luhu.jp
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 (3/4 cup
: dried)<
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
Date: Thu, 3 Oct 1996 05:12:42
~0400 (E
Source from luhu.jp