Roasted Red-Pepper Salad with Anchovy & White Beans

By LRay

Martha Stewart Living, June 2013, page 76.

Ingredients

• 4 small red bell peppers
• Coarse salt and freshly ground pepper
• 2 anchovy fillets packed in olive oil, minced
• 1 clove garlic, minced
• 2 teaspoons sherry vinegar
• 3 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh flat-leaf parsley
• 1 can (15 ounces) small white beans, drained and rinsed
• 1/4 ounce Parmesan cheese, grated (2 tablespoons)
• 1 cup packed spicy baby greens, such as watercress or arugula

Details

Servings 4
Preparation time 45mins
Cooking time 60mins
Adapted from marthastewart.com

Preparation

Step 1

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.