Insalata de peperoni arrostiti (roasted peppe

Yield: 8 Servings

Measure Ingredient
1 tablespoon Mayonnaise
1 teaspoon Anchovy paste OR
1 \N Anchovy fillet--rinsed,
\N \N Dried & mashed
1 teaspoon Red wine vinegar
1 cup Extra-virgin olive oil
½ medium Red onion, minced
3 tablespoons Chopped parsley
3 tablespoons Capers--rinsed, dried &
\N \N Finely chopped
½ teaspoon Salt
6 mediums Green bell peppers
\N \N (about 2-1/2 lbs.)
6 mediums Red bell peppers
\N \N (about 2-1/2 lbs.)
½ cup Fresh peas OR
½ cup Thawed frozen peas
1 pounds Fresh mozzarella cheese,
\N \N Cut into 1/4-inch slices
6 mediums Ripe tomatoes
\N \N (about 3 lbs), peeled and
\N \N Sliced 1/4-inch thick

1. In a medium bowl, combine the mayonnaise, anchovy paste and vinegar. Slowly pour in the olive oil in a steady stream, stirring constantly. Stir in the onion, parsley, capers and salt. (The sauce can be prepared up to 4 days ahead. Cover and refrigerate.) 2.

Preheat the broiler. On a baking sheet, broil the peppers, 6 at 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 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 1-½-inch strips. 3. If using fresh peas, blanch them in boiling salted water for 5 minutes. Drain, refresh under cold running water, drain again and set aside. 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 peas on top.

Drizzle the dressing over the salad and serve. (The salad can be completely assembled 3 to 4 hours ahead before serving and kept covered at room temperature.)

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