INGREDIENTS:
2 C (1/2 C dried) cooked white beans – you may substitute canned beans, drained and rinsed)
2 C cherry or grape tomatoes
2 t mashed anchovy fillet or anchovy paste (or to taste)
1 T roasted garlic (about 3 cloves)
¼ C + 2 t extra virgin olive oil, divided
3 T red wine vinegar
1 T capers, drained, rinsed
¼ C red onion, thinly sliced
1 C Kalamata olives, pitted and halved
2 T fresh mint, chopped
1 C romaine, chopped
salt and pepper
METHOD:
Roast Garlic: Cut off the top ¼” of a head of garlic to expose the cloves. Drizzle with a bit of olive oil and season with kosher salt and freshly ground black pepper. Place on double thickness of aluminum foil and wrap well. Place in a preheated 350 degree oven for 30-40 minutes or until garlic is very soft when pierced with the tip of a knife. Set aside. You may roast garlic ahead of time and store in refrigerator in a sealed container for up to 2 weeks.
Prepare Salad: Preheat oven to 400 degrees. Toss grape or cherry tomatoes in a bowl with 2 t of olive oil and a generous sprinkling of salt and pepper. Place on a foil lined, rimmed baking sheet and roast for 20 minutes or until tomatoes are wrinkled and browned, but still firm. Set aside.
Mash capers, roasted garlic, and anchovies with a mortar and pestle until you have a somewhat smooth paste. Add vinegar and a few of the roasted grape tomatoes to paste and mash well. Slowly add remaining olive oil and whisk until incorporated. In a large mixing bowl, toss cooked white beans, red onion slivers, kalamata olives and chopped mint with the prepared vinaigrette. Season well with salt and pepper. Serve the bean salad on chopped romaine lightly dressed with a bit of oil and vinegar.
Taste and adjust salt and pepper if needed.
Serves 2 generously
*Roasting the garlic for the vinaigrette may seem like an unnecessary step, but the big-time flavor payoff is totally worth it. Once roasted, garlic loses its raw, sharp flavor and mellows to something that is subtle, sweet and positively addictive. *Video prep https://www.youtube.com/watch?v=w1xJW5PFF_o. It is such a versatile ingredient that I consider it to be a kitchen essential. Roasted garlic is often my go-to ingredient when I need to amp up the flavor of a soup, sauce, marinade or dressing. You can even spread it on a toasted baguette or crostini for a delicious hors d’oeuvre. It keeps well in the refrigerator for up to two weeks and can be frozen for much longer. So, while you are at it, I suggest roasting a couple of heads so you will always have this miracle ingredient on hand. Then when a recipe needs a little zing, stir some in, have a taste, and give yourself a hearty back-pat for being so smart!
