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Sunday, August 24, 2014

Roasted Pepper and Shallot Salad

An abundance of cheap, gorgeous peppers were the inspiration for this versatile salad. Put it on some toasted bread and call it bruschetta. Slather it on your challah and it takes the form of a first course "dip". Put it on your next steak sandwich and watch it be transformed, or, just eat it plain with a spoon like we have and enjoy the sweet, tangy, herb scented and savory flavor of this delicious salad.  Enjoy!

3 red peppers
2 yellow or orange pepper
2 green peppers
2 large shallots
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, crushed
2 Tbl chopped fresh parsley
2 Tbl chopped fresh basil
1 Tbl capers, optional
pinch of sugar
salt and pepper to taste


Preheat the broiler setting on your oven and place the peppers and shallots in a pan, drizzle with a little oil and broil for about 20 minutes rotating the peppers and shallots every so often so they blacken evenly. Remove from broiler and place in a bowl and cover tightly with plastic wrap. After 25 minutes or so the peppers and shallots should be cool enough to handle. Peel the skin off the peppers and shallots and slice them into thin strips and place in a mixing bowl. Add the oil, garlic, vinegar, parsley, basil, capers and sugar and season to taste with salt and pepper. Refrigerate for at least 2 hours to let the flavors meld together. Serve cold or room temperature.



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