ROASTED PEPPER AND CORN SALAD WITH WHITE BEANS AND ARUGULA
RECIPE TYPE
Salad
SERVES
4
Prep Time: 25 min
Grill Time: 1 hour
Ingredients
4 sweet bell peppers, any colour
3 cobs fresh Ontario corn, husks removed
2 tbsp sherry vinegar
3 cloves garlic, minced
2 anchovy fillets, patted dry and minced
1/4 tsp each salt and pepper
1/3 cup Longo’s Mediterranean Extra Virgin Olive Oil
1 can (540mL) Longo’s Essentials Cannellini Beans, drained and rinsed
1/4 cup finely chopped red onion
8 cups loosely packed Longo’s Organic Baby Arugula
1 cup shaved Longo’s Curato Parmigano Reggiano D.O.P. Cheese
Directions
Grill peppers over preheated grill over high heat for about 35 minutes, turning often, or until charred on all sides. Remove to plate and let cool. Place corn on grill over high heat. Grill for about 20 minutes, turning often, or until kernels are bright yellow and tender.
Meanwhile, whisk together vinegar, garlic, anchovies, salt and pepper. Slowly whisk in oil until emulsified. Using a paring knife, scrape skins off peppers. Halve lengthwise; remove stem, ribs and seeds. Slice into thin strips; place in bowl. Stand cobs of corn on flat side. Using sharp knife, cut kernels away from cob.
Add to peppers. Stir in beans and red onion. Pour vinaigrette over pepper mixture. Divide arugula among 4 plates.
Top with pepper mixture. Garnish with Parmesan shavings
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving: 520 calories
Protein 23g | Fibre 10g |
Fat 29g | Sugar 10g |
Carbs 47g | Sodium 670mg |
