Roasted Bell Pepper Salad With Capers And Olives Recipes

ITALIAN ROASTED PEPPER SALAD RECIPE

Steps:

• Heat up a cast iron plate on medium high flame.
• Roast the peppers on all sides until charred. Transfer to a bowl and cover tightly with plastic wrap. Allow them to sit at room temperature until cool enough to handle.
• Once the peppers have cooled down, gently start peeling away the charred skins and discard.
• Optional but not needed: in the case of small sweet peppers, you can cut the peppers in half lengthwise and with a pairing knife remove the seeds and the core.
• In a small bowl whisk together the olive oil and vinegar and season to taste with the sea salt. Adjust with more red wine vinegar until the magic balance is attained. Add the grated garlic and taste again, even ten times if you must. Alternatively you can use a small jar with a tight lid to shake up the dressing.
• Pour the Italian dressing over the roasted peppers making sure sure they are coated evenly. Sprinkle with the red pepper flakes.
• Garnish with the basil or thyme and capers (optional), then serve as a side dish, on top of bruschetta or on the antipasto platter.

BLISTERED BABY PEPPER SALAD

Steps:

• Heat a large skillet over high heat and add the oil, peppers and salt. Cook, stirring and tossing often, until the peppers begin to brown and soften, about 10 minutes. Pour the peppers into a large bowl and toss with the parsley, olives and capers. Serve as a side dish.

BELL PEPPER SALAD WITH CAPERS AND OLIVES

Steps:

• Cut peppers in half from top to bottom. Remove stems, seeds and veins, then slice peppers into strips about ⅛-inch wide.
• Make a vinaigrette: Using a mortar and pestle, smash anchovy fillet and garlic into a paste. Transfer to a small bowl, and add red wine vinegar and chopped capers. Stir in olive oil and season vinaigrette with salt and pepper.
• Put sliced peppers in a large bowl. Season with salt and pepper, and toss. Add vinaigrette and toss again. Leave for 10 minutes, then taste again and adjust seasoning. (The salad can sit for 15 to 20 minutes without suffering.)
• Transfer to a serving platter. Garnish with cherry tomatoes, whole capers, olives and anchovy fillets. Surround with arugula, if using. Sprinkle with oregano, if using.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS

Steps:

• Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
• Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the

ROASTED PEPPERS WITH CAPERS AND OLIVES WITH A BALSAMIC VINAIGRETTE

Steps:

• In a bowl whisk together olive oil and balsamic vinegar. Open jar of capers and drain. Open bottle of peppers, drain and cut into large strips. Transfer to shallow plate. Add some drained capers and olives to dish containing red papers. Drizzle vinaigrette over peppers.

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY

Steps:

• Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
• Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
• Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

ORZO SALAD WITH FETA, OLIVES AND BELL PEPPERS

Steps:

• Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
• Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
• Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Garnish salad with pine nuts; serve.

ROASTED RED PEPPER SALAD

Steps:

• Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.
• Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil.

ROASTED RED BELL PEPPER SALAD

Steps:

• Char peppers over open flame or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips.
• Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Return to room temperature before serving.