Ingredients
- ½ cup Fresh Parsley, chopped
- 4-6 leaves Fresh Parsley
- ½ cup Fresh Basil Leaves, chopped
- 4-6 leaves Fresh Basil Leaves
- 3 cloves Garlic, chopped
- 4 fillets Cento Flat Fillets of Anchovies, finely chopped
- ½ cup Cento Imported Extra Virgin Olive Oil
- 2 tsp Cento Red Wine Vinegar
- Lemon Zest
- ½ Lemon, juiced
- 1 tsp Cento Coarse Sicilian Sea Salt
- ¼ tsp Cento Ground Black Pepper
- 10 oz Ricotta Cheese
- 2 cans Cento Organic Cannellini Beans (15.5 oz), drained
- 1 jar Cento Red Yellow Roasted Peppers (12 oz), drained
- 1 jar Cento Imported North South Pitted Olives (11.6 oz), drained
- 1 tbsp Cento Capers in Sea Salt
Directions
In a large mixing bowl combine chopped parsley, chopped basil, garlic, anchovies, olive oil, vinegar, lemon zest, lemon juice, salt and pepper. Combine with a whisk until all ingredients are thoroughly mixed and the anchovies have begun to dissolve in the mixture. Next, in a separate large mixing bowl combine beans, peppers, olives and capers. Cover with half the whisked sauce mixture, then using tongs, mix the salad, being careful not to smash the beans. Next on a large platter or plate, spread ricotta cheese in a ½ inch layer creating a base for the salad. Spoon salad onto the ricotta. Spoon additional dressing over the salad and garnish with whole basil and parsley leaves, and serve. Serves 6.
