Saturday, August 13, 2011

Grilled Pepper Salad



INGREDIENTS (using 4 times the recipe worked for 50 people)

12 people
Ingredients
2
Red bell peppers
2
Yellow bell peppers
2
Orange bell peppers
1
Garlic clove chopped
½ tsp
Coarse salt
I T
Balsamic vinegar
1T
Lemon juice
4T
Extra virgin olive oil
2T
Slivered fresh basil
2T
Toasted pine nuts

 METHOD
  •  Direct grill peppers until they are charred on all sides and soft. Keep turning with tongs to achieve desired effect.
  • Transfer to a baking dish & cover with plastic.. NOTE when doing large amounts, a pot with a lid works well, or a couple of wet dish towels.
  • When cooked, skin peppers, and cut each pepper into four pieces, or eight depending on how you want to arrange them for eye-candy effect. Alternate colours.
  •  Mash garlic & salt together into a paste, add vinegar & lemon juice & whisk in oil, basil & pine nuts.
  • Spoon dressing over arranged peppers, and let sit for a few hours to enable flavours to blend.
  • Dress with nasturtium flowers and a chiffonade of fresh basil.

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