Roasted Pepper Salad
Salads • European
Description
It's best to buy peppers in a variety of colors. The salad will have a festive, traffic light appearance.
Ingredients
- Sweet Pepper 12 pieces
- Champagne Vinegar 0 fl oz
- Olive Oil 5 fl oz
- Sugar 1 tablespoon
- Fresh basil leaves 5 oz
- Parsley 0 oz
- Garlic 8 cloves
- Salt to taste
- Red Long Chili Peppers to taste
Step-by-Step Guide
Step 1
Cut the peppers in half, remove the seeds and any other insides, brush with olive oil, season with salt, and place in an oven preheated to 390°F.
Step 2
Bake until the peppers are soft and fragrant. If the skin gets slightly charred, that's perfectly fine. It adds a nice kick to the flavor and aroma, and the burnt parts can be easily removed.
Step 3
Remove the roasted peppers from the oven and let them cool until they can be sliced into thick noodles. Cut the peppers into noodle-like strips and mix them with olive oil, sherry vinegar, finely chopped parsley, crushed garlic, and whole leaves of green basil. Season with salt and pepper, mix again, let it sit for a while, and serve. It pairs well with crispy croutons sautéed in vegetable oil.
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