| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | September 1 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Dried azuki beans* or lentils; picked over and |
| ; rinsed | ||
| 3 | Carrots; cut into 1/4-inch | |
| ; dice | ||
| 3 | lg | Broccoli stems; peeled and cut into |
| ; 1/4-inch dice | ||
| 2 | Ribs celery; cut into 1/4-inch | |
| ; dice | ||
| 1 | sm | Red bell pepper; cut into 1/4-inch |
| ; dice | ||
| 1/3 | c | Minced fresh parsley leaves |
| 2 | lg | Garlic cloves; minced |
| 1 | c | Coarsely grated provolone cheese; (about 2 ounces) |
| 3 | tb | White-wine vinegar |
| 1/2 | c | Extra-virgin olive oil |
| 6 | Pita loaves; halved crosswise |
INSTRUCTIONS
*available at natural foods stores and some specialty foods shops. In a small saucepan combine beans with water to cover by 2 inches and simmer until tender, about 45 minutes for azuki beans or about 15 minutes for lentils. In a sieve drain beans and rinse. Drain beans well and transfer to a bowl. In a large saucepan of boiling salted water blanch carrots 1 minute and add broccoli stems. Blanch carrot mixture 2 minutes and drain in sieve. Rinse vegetables under cold water until cool and drain well. Add blanched vegetables to beans with celery, bell pepper, parsley, garlic, and provolone. In a small bowl whisk together vinegar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Pour dressing over bean mixture and toss well. Salad may be made 1 day ahead and chilled, covered. Serve salad in pita halves. Serves 6. Gourmet September 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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