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1/2 c Dried azuki beans* or
-lentils; picked over and
3 Carrots; cut into 1/4-inch
3 lg Broccoli stems; peeled and
; 1/4-inch dice
2 Ribs celery; cut into
1 sm Red bell pepper; cut into
1/3 c Minced fresh parsley leaves
2 lg Garlic cloves; minced
1 c Coarsely grated provolone
-cheese; (about 2 ounces)
3 tb White-wine vinegar
1/2 c Extra-virgin olive oil
6 Pita loaves; halved
*available at natural foods stores and some specialty foods shops.
In a small saucepan combine beans with water to cover by 2 inches and
simmer until tender, about 45 minutes for azuki beans or about 15
minutes for lentils. In a sieve drain beans and rinse. Drain beans
well and transfer to a bowl.
In a large saucepan of boiling salted water blanch carrots 1 minute
and add broccoli stems. Blanch carrot mixture 2 minutes and drain in
sieve. Rinse vegetables under cold water until cool and drain well.
Add blanched vegetables to beans with celery, bell pepper, parsley,
garlic, and provolone.
In a small bowl whisk together vinegar and salt and pepper to taste.
Add oil in a stream, whisking, and whisk until emulsified. Pour
dressing over bean mixture and toss well. Salad may be made 1 day
ahead and chilled, covered.
Serve salad in pita halves.