Rating: 3.21 stars
61 Ratings
  • 5 star values: 9
  • 4 star values: 14
  • 3 star values: 22
  • 2 star values: 13
  • 1 star values: 3

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.

Martha Stewart Living, June 2013

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Read the full recipe after the video.

Recipe Summary test

prep:
45 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (1)

61 Ratings
  • 5 star values: 9
  • 4 star values: 14
  • 3 star values: 22
  • 2 star values: 13
  • 1 star values: 3
Rating: Unrated
09/17/2013
I love this recipe! I've made it several times. I always increase the garlic and anchovies. I have served it with shrimp or fish. So yummy!