Martha Stewart Roasted Red-Pepper Salad With Anchovy White Beans

Martha Stewart Roasted Red-Pepper Salad with Anchovy White Beans is an easy summer salad where minced anchovies do all the heavy lifting. Charred bell peppers, tender white beans, sherry vinegar, Parmesan, and peppery arugula come together in under an hour.

The salty bite from those two anchovy fillets turns a simple bean salad into something worth serving at a dinner party. Blacken the peppers until the skin is completely charred, because that smoky sweetness is the whole point.

Martha Stewart Roasted Red-Pepper Salad With Anchovy White Beans

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Course: SaladCuisine: American, MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

45

minutes

Cooking time

15

minutes

Calories

260

kcal

Smoky charred peppers layered with garlic-tossed white beans and a sharp anchovy vinaigrette, bright with parsley and a scatter of shaved Parmesan.

Ingredients

• 4 small red bell peppers
  

• Coarse salt and freshly ground pepper
  

• 2 anchovy fillets packed in olive oil, minced
  

• 1 clove garlic, minced
  

• 2 teaspoons sherry vinegar
  

• 3 tablespoons extra-virgin olive oil
  

• 1/4 cup chopped fresh flat-leaf parsley
  

• 1 can (15 ounces) small white beans, drained and rinsed
  

• 1/4 ounce Parmesan cheese, grated (2 tablespoons)
  

• 1 cup packed spicy baby greens, such as watercress or arugula
  

Directions

• Char the peppers: 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.
• Prepare the peppers: Keeping stems intact, cut peppers in half lengthwise, then remove and discard seeds. Arrange on a platter and season with salt and pepper.
• Make the dressing: 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.

Tools for this recipe

• OXO 12-inch locking tongs, Victorinox 3.25-inch paring knife, OXO 11-inch balloon whisk, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I Use Jarred Roasted Peppers Instead of Charring My Own?

You can, but the flavor will not be the same. Jarred peppers are packed in brine or citric acid, which adds a pickled taste that fights the anchovy dressing. If you go this route, drain and pat dry a 12-ounce jar and skip the charring step entirely, which saves about 30 minutes.

What Can I Substitute for Anchovies in This Salad?

A tablespoon of capers gives a similar salty, briny punch without the fish. You could also use 1/2 teaspoon of white miso paste whisked into the dressing for that same savory depth. The salad will taste lighter without anchovies, so add a pinch more salt to compensate.

How Long Does This Red Pepper Salad Keep in the Fridge?

The dressed beans and peppers hold well in an airtight container for up to 3 days, but add the Parmesan and greens right before serving so they stay fresh. The arugula wilts fast once dressed, so keep it separate if you are meal prepping.

What Type of White Beans Work Best for This Recipe?

Cannellini, navy beans, or Great Northern beans all work here. Canned is fine and Martha calls for it, but if you cook dried beans from scratch, use about 3/4 cup dry to get roughly 15 ounces cooked. Smaller beans like navy hold the dressing better than large limas.

Can I Make This Salad Ahead for a Dinner Party?

Char and peel the peppers up to 2 days ahead and store them covered in the fridge. Make the anchovy dressing and toss the beans the morning of, then assemble everything on the platter 20 minutes before guests arrive so the peppers come to room temperature. Cold peppers mute the smoky flavor, so plan that rest time.