Smoked Bell Pepper Salad

 

Ingredients:

3 each            Red bell pepper – large
3 each            Green or yellow bell peppers – large
8 oz                Olive oil
4 oz                White wine vinegar
1 oz                Fresh basil leaves chiffonade
To taste          Salt
To taste          Black pepper – table or cracked

Directions:

Roast peppers over flame until outside skin is completely charred and pepper is soft
Placed peppers in a bowl, cover with plastic wrap and let sit for 10 to 15 minutes, and then remove peel
While peppers are cooling combine the oil, vinegar, and salt and pepper in a container
Cut pepper in half lengthwise (top to bottom) and remove all seeds and veins
Cut the peppers into 1/2 in wide strips down the length of the pepper
Place sliced peppers in appropriate sized container, pour dressing over the peppers and let marinate for 2-3 hours
Just before serving, chiffonade basil and sprinkle on top of peppers

This entry was posted in Chef Pete and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published.