Robyn’s Roasted Red Pepper Salad

8 servings

1 tbsp mayonnaise
1 tsp anchovy paste or anchovy fillet rinsed,dried and mashed
1 tsp red wine vinegar
1 cup extra virgin olive oil
1/2 med red onion,minced
3 tbsp chopped parsley
3 tbsp capers rinsed dried and finely chopped
6 med green peppers
6 med red peppers
1/2 cup fresh peas or 1/2 cup thawed frozen peas
1 lb fresh mozzarella cheese cut into 1/4 inch slices
6 medium ripe tomatoes,peeled and sliced 1/4″ thick

In a medium bowl, combine the mayo,anchovy paste and vinegar. Slowly pour the olive oil in a steady stream,stirring constantly. Stir in the onion,parsley ,capers and salt (the sauce can be made up to 4 days ahead of time.)

Preheat the broiler. On a baking sheet,broil the peppers 6 @ 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 bags,seal and set aside to steam until cooled.
Peel and core the peppers, cut them in half and remove the seeds and ribs. Slice lengthwise into 1 1/2 inch strips

If using fresh peas,blanch in salted water for 5 mins. Drain. Refresh under cold running water drain again and set aside. Arrange alternating red and green pepperstrips around the edge of a large serving platter. Layer alternate slices of cheese and tomatoes down the center and sprinkle peas on top. Drizzle dressing over the top. (the salad can be assembled 3-4 hrs before serving and kept covered at room temperature.)

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