Warm White Bean Salad with Sun-Dried Tomatoes and Smoked Mozzarella
½ cup firmly packed sun dried tomatoes
½ cup extra-virgin olive oil
1 cup diced red onion (about 1 medium)
½ tsp coarse sea salt or kosher salt
1 cup thinly sliced peeled carrots (about 2 medium)
1 cup thinly sliced celery stalks (about 2 medium)
2 garlic cloves, minced
2 tbsp finely chopped rosemary
½ tsp crushed red pepper flakes
1 (15 ounce) can white beans, drained
¼ cup red wine vinegar
½ pound smoked mozzarella, diced
4 cups arugula leaves, for serving
2 tbsp finely chopped fresh flat leaf parsley for garnish.1. In a large sauté pan over high heat, combine the oil, onion and salt and sauté for 2 minutes. Add the carrots, celery, garlic, rosemary and red pepper flakes and sauté for 1 more minute. Add ¼ cup of water and cover the pan. Cook over high heat until the vegetables are just crisp-tender, about 2 minutes
2. Uncover the pan and turn off the heat. Stir in the beans, tomatoes, mozzarella and vinegar and season with salt to taste.
3. Toss the beans with the arugula and serve garnished with chopped parsley.Serves 4
Fresh Food Fast by Peter Berley
From Treehugger: Recipe of the Week: White Bean Salad
