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.
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
ANCHOVY AND ROASTED PEPPER SALAD WITH GOAT CHEESE
Make and share this Anchovy and Roasted Pepper Salad With Goat Cheese recipe from Food.com.
Provided by threeovens
Categories Peppers
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Roast peppers, either directly over a gas burner, or under the broiler, until charred; let cool to touch.
- Discard skins, stems, and seeds.
- Slice into 1 inch wide strips; set aside.
- In a bowl, stir together olives, anchovies, capers, rosemary, vinegar and 2 tablespoons oil; stir in pepper strips.
- Lightly grill bread to toast (or use the broiler), about 30 seconds per side.
- Drizzle toast with olive oil, top with a couple of goat cheese rounds and serve with the salad.
Nutrition Facts : Calories 298.2, Fat 17.5, SaturatedFat 8.8, Cholesterol 33.3, Sodium 633.2, Carbohydrate 23.7, Fiber 2.5, Sugar 4.6, Protein 12.9
ROASTED PEPPER-WHITE BEAN SALAD
Try a white bean salad that's great on its own or even better with grilled chicken or steak. With red, orange and yellow bell peppers, Roasted Pepper-White Bean Salad is colorful and satisfying.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 42m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat broiler.
- Cut peppers lengthwise in half. Remove and discard membranes and seeds. Place pepper halves, cut sides down, on foil-covered baking sheet.
- Broil, 4 inches from heat, 15 to 17 min. or until skins are charred. Remove from broiler. Wrap with foil. Let stand 15 min., removing foil after 10 min.
- Remove and discard skins from peppers. Cut peppers into thin strips; place in medium bowl.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
WARM ROASTED PEPPERS WITH CANNELLINI BEANS AND ANCHOVIES
The flavors of Provence meet simply and elegantly in this colorful, warm vegetable appetizer. A fragrant garlic vinaigrette coats a cushion of white, fiber-rich cannellini beans and a tangle of roasted red peppers, topped with fresh parsley and slivers of marinated anchovy.
Provided by cannedfood
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preparation Time: Approximately 15 minutes.
- Cook Time: Approximately 5 minutes.
- Preparation:
- Preheat a broiler.
- Chop four anchovies finely and mix with garlic, 1 tablespoon reserved anchovy oil, olive oil, vinegar and pepper flakes in a small saucepan. Brush a small amount of this mixture on the peppers and place in a single layer on a broiler tray, oiled side up. Broil until heated through, about 3 minutes.
- Meanwhile mix the beans with the remaining anchovy dressing in the saucepan, and heat until warmed through, about 3 minutes over medium heat, stirring often. Toss in half the parsley.
- Mound beans on a serving platter. Arrange the peppers attractively on the bed of beans. Drizzle the lemon juice over top. Slice the remaining anchovies in paper-thin strips and scatter over the peppers along with the remaining parsley. Serve immediately with slices of crusty bread, if desired.
- Servings: 8.
- Nutritional Information Per Serving: Calories 110; Total fat 6g; Saturated fat 1g; Cholesterol 5mg; Sodium 230mg; Carbohydrate 10g; Fiber 3g; Protein 3g; Vitamin A 20%DV*; Vitamin C 50%DV; Calcium 2%DV; Iron 8%DV
- *Daily Value.
Nutrition Facts : Calories 115.8, Fat 3.9, SaturatedFat 0.6, Cholesterol 2.5, Sodium 116.5, Carbohydrate 14.5, Fiber 3.7, Sugar 0.3, Protein 6.4
CANNELLINI BEAN SALAD WITH ROASTED PEPPERS
"I've had this recipe quite a long time, although I have changed it somewhat from the original," comments Alden Thornton from Warrenton, Oregon. "It's always been popular, particularly when served at picnics and potlucks." Tip: If you are crunched for time, instead of roasting the pepper yourself, use roasted red peppers sold in jar, often near the pickles and condiments.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.
Nutrition Facts : Calories 190 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
TWO-BEAN AND ROASTED RED PEPPER SALAD
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place dried beans in medium saucepan. Pour enough cold water over to cover beans by 3 inches. Let stand overnight.
- Drain beans and return to same saucepan. Pour enough cold water over to cover beans by 3 inches. Bring to boil. Reduce heat; cover partially and simmer until tender, about 40 minutes. Add 2 teaspoons salt to beans and cool 15 minutes. Drain and cool beans.
- Char bell pepper over gas flame or under broiler and until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed pepper. Cut pepper into matchstick-size strips.
- Cook green beans in pot of boiling salted water just until tender, about 4 minutes. Drain beans; transfer to bowl of ice water and cool. Drain. Using vegetable peeler, remove peel from lemon in long strips. Cut into very thin strips.
- Combine Great Northern beans, bell pepper, green beans, lemon peel and olives in large bowl. Mix in oil and both vinegars. Season with salt and pepper.
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