This sophisticated but
casual dish features flavors and familiar ingredients from the
Mediterranean. It's perfect served warm for supper on a cold
winter night and equally fitting for a summer luncheon, served
at warm room temperature with fresh garlic bread.
Venetian Bacon
and Bean Salad
6 slices bacon, cooked
and coarsely chopped
1/2 of a 7-ounce jar roasted red pepper, drained and coarsely
chopped
3/4 cup cherry tomatoes,
cut into quarters
1 pound Swiss chard, trimmed and coarsely chopped (or 12 ounce
fresh spinach leaves)
2 tablespoons olive oil
1 crushed garlic clove
1 (15-ounce) can cannellini (white kidney) beans (or Great Northern
beans), rinsed and drained
2 tablespoons red wine
vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon granulated sugar
3 tablespoons chopped parsley
2 tablespoons chopped basil leaves
In small bowl, toss together
the bacon, red pepper, and tomatoes; set aside.
In large skillet heat
olive oil over medium-high heat; add the Swiss chard and sauté
until almost limp (2 to 3 minutes). Add garlic, sauté
1 minute; add beans and stir to heat through. Add vinegar, salt,
pepper and sugar; stir for 30 seconds and remove from heat.
Place mixture on a serving
platter, garnish with bacon mixture and herbs. Serve warm or
at room temperature.
