Venetian Bacon and Bean Salad
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.
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.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.