Red pepper florentine with heat
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Fresh tomatoes |
| 3 | larges | Red bell peppers |
| 1 | medium | Red onion |
| Favorite chiles of the season; or hot sauce to taste | ||
| 2 | Cloves (large) garlic; peeled and sliced | |
| 4 | tablespoons | Olive oil; divided |
| 1 | tablespoon | Balsamic vinegar |
| ½ | teaspoon | Salt |
| Black pepper grindings to taste | ||
| 2 | tablespoons | Olive oil |
| 1 | Clove garlic; finely chopped or mashed to a paste | |
| 2 | cups | Stale French or Italian bread; cut into 3/4 inch cubes |
| 1 | dash | Favorite compatible hot sauce |
| Handful of chopped fresh parsley | ||
| Fresh basil leaves | ||
| Leaf or Romaine lettuce | ||
| Grated cheese | ||
Directions
THE CROUTONS
TO FINISH THE SALAD
The tomato-pepper mixture may be prepared a day or so ahead, but once the croutons are added, serve this salad immediately.
Core the tomatoes. Cut into quarters, and then in half again. Core and seed the peppers and cut the flesh into 1-inch squares. Cut the onion into medium slices and dice the chiles.
Heat 3 Tbs olive oil in large sauce pan (big enough tohold all the ingredients). Saute the onion and garlic until translucent, then add tomatoes, chiles (or sauce to taste), and peppers. Turn the heat down, cover the pan and cook over medium-low heat until most of the liquid has evaporated. This will take about 20 minutes. Stir frequently and during the final 5 minutes, cook uncovered so you can watch and prevent scorching.
Remove from heat and add remaining Tbs of olive oil, vinegar, salt and pepper. Cool to room temperature. Refrigerate if not serving soon.
To make the croutons, combine the olive oil and mashed garlic and mix well.
Put croutons into a large bowl, then drizzle with oil, tossing to get some on all of the bread. Spread the croutons on a baking sheet and place in a 350-degree oven. Bake, stirring occasionally, until crisp and brown and aromatic, about 15 minutes.
To assemble the salad, gently stir the croutons, half the chopped parsley and some torn basil leaves into the pepper mixture. Arrange a leaf or two of romaine on a plate and add a mound of the salad. Sprinkle with additional parsley and add a sprig of basil. Grate small amount of your favorite cheese on top. Serves 4 or 5.
Bill wbradford@... Salt Lake City, Utah CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .