| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
6 |
Servings |
INGREDIENTS
| 6 |
lg |
Plum tomatoes; halved and seeded |
| 3 |
tb |
Extra-virgin olive oil |
|
|
Kosher salt and freshly ground black peppe |
| 2 |
ts |
Mashed anchovy fillets or paste; (or to taste) |
| 1 |
tb |
Roasted garlic |
| 2 |
c |
Cooked white beans (3/4 cup dried)<<OR>> |
| 2 |
c |
Canned beans; drained and rinsed |
| 1 |
c |
Red onions; chopped |
| 2 |
tb |
Capers; drained and minced |
| 1 |
tb |
Fresh mint; minced |
| 3 |
c |
Young arugula leaves Garnish– |
|
|
Mint sprigs |
INSTRUCTIONS
Prepare a charcoal fire. In a bowl, lightly toss the tomatoes with 1
tablespoon of the olive oil. Season with salt and pepper. Grill the
tomatoes over hot coals until lightly colored but still firm. Or broil
them. Set aside.
In a large bowl, combine the remaining 2 tablespoons olive oil, the anchovy
fillets, and the roasted garlic. Add the cooked white beans, red onions,
capers, mint, and plenty of freshly ground black pepper. Toss to combine.
Serve the bean salad on the arugula leaves, surrounded by the grilled
tomatoes. Garnish with mint sprigs.
Yield: 6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9600
Posted to EAT-L Digest 01 Oct 96
Date: Wed, 2 Oct 1996 17:32:34 -0400
From: Bill Spalding <billspa@ICANECT.NET>
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