Cooking Index - Cooking Recipes & IdeasRoasted-Pepper Salad Recipe - Cooking Index

Roasted-Pepper Salad

Dressed peppers can be made 3 days ahead and chilled, covered.

Courses: Salads
Serves: 4 people

Recipe Ingredients

4   Assorted bell peppers
  = (preferably red, yellow and orange)
2 teaspoons 10mlBalsamic vinegar
2 teaspoons 10mlChopped fresh thyme
1 tablespoon 15mlDrained bottled capers - coarsely chopped
1   Arugula - (abt 1/4 lb) - tough stems discarde

Recipe Instructions

Preheat broiler. Put bell peppers on rack of broiler pan about 5 inches from heat and broil, turning occasionally with tongs, until skins are blackened, about 15 minutes.

Transfer to a bowl and let stand, covered, until cool enough to handle. Peel peppers over bowl (to catch any liquid) and discard stems and seeds.

Cut peppers lengthwise into 1-inch-thick strips and add to liquid in bowl with vinegar, thyme, and capers. Add salt and pepper, to taste, and toss.

Divide arugula among 4 plates. Top with peppers and drizzle with any remaining dressing. Serve at room temperature or chilled.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9649) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.