Insalata De Peperoni Arrostiti (Roasted Pepper)

Recipe Ingredients

1 tablespoon	15ml	Mayonnaise
1 teaspoon	5ml	Anchovy paste or
1		Anchovy fillet--rinsed
		Dried and mashed
1 teaspoon	5ml	Red wine vinegar
1 cup	237ml	Extra-virgin olive oil
1/2 cup	31g / 1.1oz	Red onion - minced (medium)
3 tablespoons	45ml	Chopped parsley
3 tablespoons	45ml	Capers--rinsed - dried and
		Finely chopped
1/2 teaspoon	2.5ml	Salt
6 teaspoons	30ml	Green bell peppers (medium)
		(about 2-1/2 lbs.)
6		Red bell peppers (medium)
		(about 2-1/2 lbs.)
1/2 cup	118ml	Fresh peas or
1/2 cup	118ml	Thawed frozen peas
1 lb	454g / 16oz	Fresh mozzarella cheese
		Cut into 1/4-inch slices
6		Ripe tomatoes (medium)
		(about 3 lbs) - peeled and
		Sliced 1/4-inch thick

Recipe Instructions

1. In a medium bowl, combine the mayonnaise, anchovy paste and vinegar. Slowly pour in the olive oil in a steady stream, stirring constantly. Stir in the onion, parsley, capers and salt. (The sauce can be prepared up to 4 days ahead. Cover and refrigerate.)

2. Preheat the broiler. On a baking sheet, broil the peppers, 6 at a time, as close to the heat as possible, turning occasionally, until charred all over, about 25 minutes per batch. Immediately transfer the peppers to brown paper bags, seal and set aside to steam for about 20 minutes. Peel and core the peppers, then cut them in half and remove the seeds and ribs. Slice lengthwise into 1-1/2-inch strips.

3. If using fresh peas, blanch them in boiling salted water for 5 minutes. Drain, refresh under cold running water, drain again and set aside. Arrange alternating red and green pepper strips around the edge of a large serving platter. Layer alternate slices of cheese and tomato down the center and sprinkle the peas on top.

Drizzle the dressing over the salad and serve. (The salad can be completely assembled 3 to 4 hours ahead before serving and kept covered at room temperature.)

Source:
Mario Batali

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