Roasted Pepper Salad
Source of Recipe
unknown
List of Ingredients
Ingredients:
3 large yellow bell pepper
3 large red bell pepper
3 large green bell pepper
Vinaigrette:
5 Tablespoons Olive oil
3 Tablespoons Balsamic vinegar
1 clove crushed garlic
1 teaspoon Dijon mustard
Salt and pepperRecipe
Place the pepper on top of the stove burner and keep the flames on until the skin of the pepper turns completely black.
Turn the pepper occasionally using a tongs as necessary to burn other parts of the pepper. When it turns completely black, it means its done. All you need to do is peel off the burned skin. Literally, remove all the blackened skin. This is quite a chore, but I guarantee the taste is exceptional.
While they are still hot, cover or place in a paper bag for 15 minutes and allow the steam to loosen the charred skins. Peel off the skin over a bowl to catch the juices, and use it for the salad. The skin will just fall off easily. Cut the pepper into half and remove the seeds. Slice the peppers into thin strips.
To make the vinaigrette, simply mix all ingredients and stir until thick.
Mix the vinaigrette and pepper; chill for 20-30 minutes. This can be made ahead of time and store in the fridge and serve when needed.
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