kansasgirl
Senior Cook
Another favorite. It is also good using 1/2 roasted red peppers, and 1/2 roasted eggplant.
Roasted Pepper Salad
1 tb Mayonnaise
6 Green bell peppers
6 Red bell peppers
1 ts Anchovy paste or 1 anchovy fillet
1 ts Red wine vinegar
1 c Extra-virgin olive oil
1/2 Red onion, minced
3 tb Capers, rinsed
6 Ripe tomatoes, sliced
1 lb Fresh mozzarella cheese, cut into 1/4 in slices
1 c Kalamata olives, pitted and chopped coarsely
1/4 c Chopped parsley, fresh
1/2 ts Salt
1.In a food processor, combine the mayonnaise, anchovy paste (or fillet) and vinegar. Slowly pour in the olive oil in a steady stream and blend until creamy. Stir in the onion, parsley, capers and salt.
2.Grill or broil peppers until charred all over. 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.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 olives on top. Drizzle the dressing over the salad and serve.
Roasted Pepper Salad
1 tb Mayonnaise
6 Green bell peppers
6 Red bell peppers
1 ts Anchovy paste or 1 anchovy fillet
1 ts Red wine vinegar
1 c Extra-virgin olive oil
1/2 Red onion, minced
3 tb Capers, rinsed
6 Ripe tomatoes, sliced
1 lb Fresh mozzarella cheese, cut into 1/4 in slices
1 c Kalamata olives, pitted and chopped coarsely
1/4 c Chopped parsley, fresh
1/2 ts Salt
1.In a food processor, combine the mayonnaise, anchovy paste (or fillet) and vinegar. Slowly pour in the olive oil in a steady stream and blend until creamy. Stir in the onion, parsley, capers and salt.
2.Grill or broil peppers until charred all over. 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.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 olives on top. Drizzle the dressing over the salad and serve.
