13 February 2008
Roasted Tomato and White Bean Salad with Hard-boiled Eggs
Anyway, I broke into one of my vegetarian cookbooks again and dug out this recipe. It's been quite a bit changed, to suit what things I had in my cupboard, but it turned out really lovely. I think it could use a... more constructed vinaigrette (since this just had all the components poured over top - I'd rather whisk it together properly and have all the flavours blending) but this is a bit of a kitchen sink recipe, so I think I could make it a dozen times and have a dozen different outcomes.
A few bits of it were wasted - the artichoke hearts and the olives, in particular. I don't really like olives and never have, but decided to try them out anyway, since there are a lot of things I like now that I never used to. But they're still much too salty, and I find the flavour too pungent. The artichokes, also, tasted too much of salt, though I did rinse them. Maybe another time I should try oil-marinated artichokes, rather than the ones canned with a brine.
Anyway, the roasted plum tomatoes were really delicious, as was the rest of the salad, really. It was definitely good enough to make again.