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Anchovies + Roast Red Peppers = Punchier Salads

July 16, 2014

Roasted Red Pepper Salad with Anchovy White Beans

This fresh spring salad delivers a fantastic flavor and is also great for you! Although we love our greens, in this salad they are more of an accent to the tender white beans and sweet, meaty roasted red peppers. The anchovies add a satisfyingly salty and savory zing and are packed full of omega-3 fatty acids. And, unlike other fish, anchovies are not over fished and are notably low in mercury and other toxins.

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

1. 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. Keeping stems intact, cut peppers in half lengthwise, then remove and discard seeds. Arrange on a platter and season with salt and pepper.

2. 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.

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