Roasted Peppers And Bean Salad Amandine Food

GREEN BEANS AMANDINE

Steps:

• Bring a large pot of water to a boil. Fill a large bowl with ice cubes, add a few cups of cold water and place a strainer inside.
• Add 2 teaspoons kosher salt and the green beans to the boiling water and cook until crisp-tender, about 4 minutes. Drain the green beans and immediately put into the strainer set inside the ice water. Let sit until cold, about 2 minutes; drain well and pat dry with paper towels.
• In a small saute pan over medium heat, add in the almonds and cook until lightly toasted. Transfer the almonds to a small bowl.
• Add the butter, garlic and green beans into a large saute pan and cook over medium-high heat, tossing to coat the beans. Cook until the beans are heated through and al dente, about 2 minutes. Season with salt and pepper and transfer to a platter. Top with the toasted almonds.

CANNELLINI BEAN SALAD WITH ROASTED PEPPERS

Steps:

• Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.

ROASTED PEPPER-WHITE BEAN SALAD

Steps:

• Heat broiler.
• Cut peppers lengthwise in half. Remove and discard membranes and seeds. Place pepper halves, cut sides down, on foil-covered baking sheet.
• Broil, 4 inches from heat, 15 to 17 min. or until skins are charred. Remove from broiler. Wrap with foil. Let stand 15 min., removing foil after 10 min.
• Remove and discard skins from peppers. Cut peppers into thin strips; place in medium bowl.
• Add remaining ingredients; mix lightly.

PINTO BEAN SALAD WITH ROASTED PEPPERS AND PASTA SHELLS

Steps:

• Place the beans in a large pot and cover generously with water. Bring to a boil. Reduce the heat to medium low and cook, covered, until the beans are creamy inside, but not mushy, about 1 to 1 1/2 hours. Drain beans and transfer to a large bowl to cool. Cook shells in rapidly boiling salted water. When done, drain in a colander, then spread shells on a cookie sheet to allow steam to escape. Drizzle with a tiny bit of olive oil. When cool, combine pasta with the pinto beans. Add peppers. In a small bowl, combine the remaining ingredients. Drizzle dressing over salad and toss gently to combine.
• To roast chiles and peppers: Place over a gas flame or on a tray under a broiler. Keep turning so that the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic or paper bag, tie the top closed and allow to steam until cool to the touch, about fifteen minutes. (To speed things up, place bag in a bowl of ice water.) Peel the peppers by hand, then dip the them briefly in water to remove any blackened bits.

ROASTED PEPPERS AND BEAN SALAD AMANDINE

Steps:

• Preheat the broiler and place the whole peppers on a lightly greased tray close to the heat source until the skins are black and blistered. You can also char your peppers over a gas burner for the same result. Either way, once they are blacked and skin is charred, place directly into a heat proof bowl and cover tightly with either aluminum foil or plastic wrap. Let the peppers sweat until they are cool enough to handle. Remove aluminum foil or plastic wrap.
• Carefully peel off the blackened skin, discarding the skins. Remove core and seeds from peppers. Slice lengthwise into thin, even-sized strips. Set aside.
• Wash and rinse beans under cold water. Remove tops from the beans (if you desire your beans to be same size, cut them to resemble each other. I only remove tops as having them the same size is not a priority for me). Bring a pot of salted water to a boil and cook the beans for 2 minutes or until crisp tender to desired doneness (being careful not to overcook).
• Drain and cool quickly by refreshing the beans under very cold water or in a bowl of ice and water. When cool, drain again. (I sometimes don't follow the cooling process as I feel it can sometimes wash the flavor away. But, if I need the cooking process to stop (because I may have overcooked them slightly), I do place them in cold water with ice cubes.
• Thinly slice the onion and place in a large bowl. Add the beans and peppers.
• To make the dressing, place the vinegar in a small bowl and add the oil in a thin stream, whisking constantly. Add the tarragon and cumin, and season to taste with salt and pepper.
• Pour the vinaigrette onto the vegetables and toss to coat. Arrange decoratively on a platter and sprinkle with the sliced toasted almonds.
• NOTE: If you can't find both yellow wax beans or yellow bell peppers in your market, you can use all green beans or all red bell peppers as I normally do. The colors are even more beautiful when you can find all the colors noted.

ROASTED RED PEPPER TAPENADE

Steps:

• In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend., Sprinkle with basil. Serve with baguette slices.

SWEET PEPPER BALSAMIC BEAN SALAD

Steps:

• In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
• In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
• To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

3-BEAN SALAD WITH MARINATED SWEET ONIONS AND ROASTED PEPPERS

Steps:

• Salad Dressing: In a mixing bowl, combine all ingredients. Process in food processor until smooth. Makes 2/3 cup.
• Salad: Drain beans in colander. Place in large bowl with peppers. Add 1/2 cup of prepared salad dressing and toss gently. Cover and refrigerate at least 1 hour, preferably overnight.
• Reserve and refrigerate remaining salad dressing.
• Onion Garnish: In another bowl, toss the onion with the vinegar sugar and 1/2 teaspoon salt. Cover and refrigerate.
• At serving time, adjust seasoning on beans. Add remaining salad dressing, if desired.
• Garnish with sliced onion mixture.

GREEN BEAN SALAD AMANDINE

Steps:

• Cook beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain well.
• Pat beans dry with paper towels.
• Combine vinegar, oil, mustard, salt, and pepper in a medium bowl, stirring with a whisk until well blended. Add beans to vinegar mixture; toss well to coat. Sprinkle with almonds.

GREEN BEAN-AND-ROASTED RED PEPPER SALAD

Steps:

• Preheat the broiler.
• Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool.
• Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
• In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt.
• Let stand for 10 minutes.
• Stir in the olive oil and season with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil.
• Add the beans and cook until crisp-tender, about 4 minutes.
• Drain and spread out on a large baking sheet.
• Let cool to room temperature.
• In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley.
• Add the shallot dressing and toss well.
• Sprinkle with the macadamia nuts or almonds, toss & serve.

ROASTED PEPPER AND GREEN BEAN SALAD

Steps:

• Preheat the oven broiler.
• Place the pepper under the broiler and cook on all sides until the skin is well charred. Remove from the oven. When cool enough to handle split the pepper in half, core it and discard the skin. Pat the pepper dry on paper towels. Cut the pepper lengthwise into thin strips. Set aside.
• Trim or break off the ends of the beans. Remove the strings, if any. Bring enough water to a boil to cover the beans when added. Add salt and the beans. Bring to a boil and simmer for 4 to 8 minutes or until tender. Drain well.
• Put the mustard and vinegar in a mixing bowl. Start beating with a wire whisk and gradually add the oil. Add the cumin, salt and pepper. Blend well. Add the beans, red peppers, onion and parsley. Toss well and serve.

ROASTED SALMON, PEPPER & BROAD BEAN SALAD

Steps:

• Heat oven to 220C/200C fan/gas 7. Rub the peppers with a little olive oil, put in a roasting tin and cook in the oven for 15 mins. Rub the salmon with a little oil, add to the tin and roast for 8 mins more. Lift out the peppers, pop into a bowl, cover with cling film and set aside. Cool the salmon, then chill until ready to serve.
• When cool enough to handle, peel the skin from the peppers, then slice the flesh into strips. Mash the capers with the oil and vinegar, garlic and seasoning. Mix with the pepper strips, any pepper juices and the shredded basil. Set aside.
• Blanch the beans in boiling, salted water for 2-3 mins until just tender. Drain and rinse under cold water to cool. Set aside until ready to serve.
• To serve, flake the salmon into large chunks. Halve, stone and roughly chop the avocados, squeezing over a little lemon juice to stop them browning. Layer the fennel, rocket, basil leaves, avocado, beans, salmon and peppers with their dressing on a large platter. Gently toss, then serve immediately with crusty bread.