| 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
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