You are here

Roasted Green Pepper Salad

fast.cook's picture
Ingredients
  Green peppers 2 Pound (6 Medium Sized)
For basil vinaigrette
  Olive oil/Salad oil 1 Cup (16 tbs)
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dried basil leaves 1 Teaspoon
  Belgian endives 4 , washed and drained
  Escarole 1 , washed and drained
  Red onion 1 , peeled and sliced
  Tomatoes 2 Large, each cut into 8 wedges
Directions

GETTING READY
1. Roast the peppers by placing them on a baking sheet.
2. Broil them by placing the sheet 6 inches from the heat and turning every 5 minutes with tongs, until the skin of the peppers is blistered and charred and peeling
3. Place the hot peppers in a Dutch oven and cover.
4. Let stand for 15 minutes to cool and then with a sharp knife, peel off the charred skin.
5. Cut each pepper into 1-inch strips and then remove the seeds and ribs. Wash and drain and set aside till required.

MAKING
6. In a large bowl, prepare the basil vinaigrette by combining the oil, vinegar, salt, pepper and basil and mix well
7. Add green-pepper strips to the bowl and toss to coat well.
8. Pack the peppers into a jar and chill overnight.
9. Separate the endive leaves and store in a plastic bag in the refrigerator with the escarole till required.
10. Just before serving, arrange the endive and the escarole around the edge of the chilled serving dish.
11. Drain the roasted peppers and set the drained dressing aside.
12. Curl the peppers in the center of the dish and surround the peppers with onion slices, and tomato wedges.

SERVING
13. Serve immediately with the dressing on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Roasted
Dish: 
Salad
Ingredient: 
Pepper
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
8

Rate It

Your rating: None
4.240475
Average: 4.2 (21 votes)