Hetty McKinnon is one of my favorite food writers and recipe developers. I met her at a cookbook signing (of course) in Brooklyn for Kristina Cho’s 2nd book, Chinese Enough. We chatted briefly and found we had quite a bit in common. She is very good at writing cookbooks, and I’m very good at buying them, LOL. Actually, we discovered that our mothers were from the same area in China and spoke the same dialect. Our parents escaped a war-torn China, hers to Sydney, Australia, and mine to San Francisco. Both families forged new lives that allowed their kids (us) to achieve every immigrant’s dream: a better life.
Hetty’s books have definitely helped us become less animal protein-centric. Her dishes are simple and delicious. I came across her recipe for Roasted Pepper, White Bean, and Mozzarella Salad, which epitomizes her dishes: easy to make and packed with flavor.
Political Potluck
Our postcard posse has shifted gears and is assembling whistle packets for neighborhoods where ICE may show up. As our hearts go out to Minneapolis and closer to home, Los Angeles, we find ways to prepare, while hoping that this madness will stop. We expand our community to include family, friends, neighbors, and strangers who need help and support. It’s hard to believe our own government is terrorizing us and detaining folks by the color of their skin and their accent.
So, as my postcard posse put together the packets, I made dinner, which included this yummy salad. Food, camaraderie, action, and conversation help allay some of the fear, anger, and helplessness we are all feeling.
Deliciously Simple
Head to your nearest Trader Joe’s to shop for the ingredients. TJ’s carries jars of roasted red peppers, cans of Great Northern Beans, which are similar to cannellini beans, and a pretty darn good Balsamic Vinegar. Head to the cold case for some fresh mozzarella and grab a pint of cherry tomatoes. I love adding cherry tomatoes, arugula, or spinach to the salad. This dish is very amenable to tweaks.
Enjoy!
Roasted Pepper, White Bean & Mozzarella Salad
Ingredients
Dressing
- ¼ cup extra-virgin olive oil plus
- more for drizzling
- 2 tablespoons balsamic vinegar
- 1 large garlic clove finely grated
- Salt and pepper
Salad Ingredients:
- 1 16-ounce jar roasted red peppers preferably fire roasted, drained
- 2 15-ounce cans cannellini beans
- 8 ounces fresh mozzarella
- Handful torn basil leaves
Options:
Instructions
- To a large bowl, add olive oil, vinegar and garlic. Season generously with salt and pepper and whisk to combine.
- Tear the red peppers into strips, each about 1-inch thick. Add the peppers and beans to the bowl and toss to combine.
- Transfer the mixture to a shallow serving dish or rimmed plate. Tear the mozzarella into bite-size chunks and nestle them among the beans and peppers. Season well with salt and pepper and drizzle with more olive oil.
- Scatter the basil leaves over and serve.
Notes
Place 4 whole bell peppers (any color) on a sheet pan, drizzle with
olive oil and roast for 35 to 40 minutes, rotating halfway through,
until the peppers are blackened and collapsed. Remove from the
oven and allow to cool. Carefully peel away the skin and discard
the core and seeds.