Looking for a fast, fresh Summer salad that delivers lots of fabulous flavor and is also good for you? Well, look no further, this Roasted Red Pepper, Arugula and White Bean Salad is just the ticket! The flavors of the sweet red peppers, spicy arugula and creamy white beans meld together beautifully for a simple salad that is extremely satisfying. The beautiful colors of the ingredients will also transform your plate into a veritable feast for the eyes.
Now, there’s something I should probably tell you: this recipe does call for anchovies. (pause for reaction) However, you should definitely not let that deter you! The anchovies simply add a delicious salty, savory flavor (umami, if you will) to the dressing and I promise your family won’t even notice them. In fact, if they do I’ll treat you to a free month of Wine Club, that’s just how certain I am! So I invite you to take the “Anchovy Challenge” – I promise you and your family will be pleasantly surprised.
In addition to the delicious flavor of this salad, another plus is that it can also be prepared a few hours before serving. Just be sure to hold off on adding the arugula and the Parmesan cheese until right before serving so the greens don’t get soggy. Assemble it just before throwing your chicken or fish on the grill or even in the morning when you have a free minute. The longer the dressing melds with the beans the better! Also, if you happen to be a vegetarian, this salad makes an excellent lunch or light dinner option.
If you’re in the mood for wine with your meal (and let’s face it, who isn’t?) a great pairing for this dish would be a crisp, fresh California Sauvignon Blanc or Alsatian Riesling. You wouldn’t want something too tannic or oaky which would clash with the sweetness of the peppers and spice of the arugula.
I plan on putting this salad on regular rotation in our house. Paired with something light off the grill it rounds out a meal very nicely and can also be prepared in no time. I hope you enjoy it as much as we did! Now for the Culinary Question of the Day: What is the strangest dish you’ve ever eaten? Do tell!
Roasted Red Pepper, Arugula & White Bean Salad
(adapted from Martha Stewart Living, June 2013)
1 16 oz jar roasted red bell peppers (if you have the time, you can roast the peppers yourself)
2 anchovy fillets, packed in olive oil, minced
1 garlic clove, minced
2 teaspoons Sherry vinegar
3 Tablespoons extra-virgin olive oil
1/4 cup chopped fresh Italian parsley
1 15 oz can white beans (I like Bush’s Great Northern Beans), drained and rinsed
2 Tablespoons Parmesan cheese, grated
2 cups fresh arugula
Remove peppers from jar and pat them dry with paper towels. Arrange on a platter and season with salt and pepper.
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 cheese and greens. Serves 4