|
Warm White Bean Salad with Sun-Dried Tomatoes and
Smoked Mozzarella
This is a true winter salad – warm and savory, the
smoked mozzarella really adds another layer of flavor, but
you can use regular mozzarella if you like. If your
tomatoes are very dry, soak them in very hot water to
cover until supple.
4 Servings
-
1/2 cup firmly packed sun-dired tomatoes (not
oil-packed)
-
1/2 cup extra-virgin olive oil
-
1 cup diced red onion (about 1 medium)
-
1/2 teaspoon coarse sea salt or kosher salt, plus
additional to taste
-
1 cup thinly sliced peeled carrots (about 2 medium)
-
1 cup thinly sliced celery stalks (about 2 medium)
-
2 garlic cloves, minced
-
2 tablespoons finely chopped fresh rosemary
-
1/2 teaspoon crushed red pepper flakes
-
1 (15-ounce) can white beans, drained
-
1/4 cup red wine vinegar
-
1/2 pound smoked mozzarella, diced
-
4 cups arugula leaves, for serving
-
2 tablespoons finely chopped fresh flat-leaf parsley for
garnish
In a large sauté pan over high heat, combine the oil,
onion, and 1/2 teaspoon of salt and sauté for 2 minutes.
Add the carrots, celery, garlic, rosemary, and red pepper
flakes and sauté for 1 more minute. Add 1/4 cup of water
and cover the pan. Cook over high heat until the
vegetables are just crisp-tender, about 2 minutes.
Uncover the pan and turn off the heat. Stir in the beans,
tomatoes, mozzarella, and vinegar, and season with salt.
Toss the beans with the arugula and serve garnished with
chopped parsley.
Recipe from Fresh Food
Fast: Delicious, Seasonal Vegetarian Meals in Under
an Hour
By Peter Berley (Regan Books; June 2004;
$34.95/Hardcover; ISBN: 0-06-051514-7). |
