Don’t let the anchovies throw you off. They add the ‘pop’ this dish needs to make it great.
This serves 4 for a light lunch 8 or as a starter salad.
Aside from tasting good, this salad is very pretty. then scrape skins off using your fingers or a paring knife. Plate individually for best effect, or bring it to the table on a large flat plate and serve it family style.
Thanks to Martha Stewart for this one.
4 red bell peppers
2 oil packed anchovy fillets, minced
1 clove garlic, minced
3 Tablespoons olive oil
2 teaspoons sherry vinegar
1/4 cup flat leafed parsley, finely chopped
1 1/2 cups cooked white beans (from 15 oz can or home cooked) drained and rinsed
2 Tablespoons freshly grated parmesan (optional)
1 cup arugula or mixed baby greens
Char bell peppers over the flames of a gas burner or bbq, using tongs to turn as skin blackens and blisters (about 10 minutes per pepper). Alternatively, you can do this under the broiler, turning as skins blacken. Transfer blackened peppers to medium bowl and cover the bowl with a plate. Let stand until cool enough to handle.
Meanwhile, whisk anchovies, garlic, vinegar, oil and parsley in medium bowl to blend. Add beans and toss to coat. Season with salt and pepper and let stand while you finish preparing the peppers.
Remove charred skins from peppers, using your fingers or a paring knife. Cut peppers in half, remove and discard stems and seeds. Arrange on platter and season with salt and freshly ground pepper.
Spoon beans over top, and scatter arugula over top. Sprinkle parmesan over top and serve.