Method

Clean arugula: cut off the bottom roots and stems and wash very well.  Arugula can be sandy, so it is important to really clean.

Prepare a charcoal fire. In a bowl, lightly toss the tomatoes with 1 tablespoon of the olive oil. Season with salt and pepper. Grill the tomatoes over hot coals until lightly colored but still firm. If you aren't grilling, you can broil the tomatoes under the broiler.  Set aside.

In a large bowl, combine the remaining 2 tablespoons olive oil with mashed anchovy and roasted garlic. Stir in the cooked white beans, red onions, capers, mint, salt and black pepper. Toss to combine.  (Capers are salty, as are anchovy, so be careful adding salt.)

Arrange arugula on 4 plates. Spoon bean mixture over arugula and garnish with a sprig of mint.  Put grilled tomatoes on the side of each plate.  Red, white and green - colorful.

Serves: 4 - 6

Contributor: pat ciesla

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