Roasted pepper salad with goat cheese
Roasting peppers transforms their flavour and texture and makes them versatile and adaptable to many dishes. I almost always have roasted peppers in the fridge, marinating in a little olive oil and flavoured with garlic, salt and pepper.
I add them to grains and legumes, use them to top pizza or bruschetta and to make sauces and soups but my favourite way to eat roasted pepper is as they are an a salad. Since the peppers are already in a marinade you don’t need much more dressing so a quick toss with a few greens and a scattering of cheese and it’s done. I am including a recipe for a basic vinaigrette though, if you need it.
Cheeses that go well with roasted peppers are crumbled goat cheese or shaved parmesan and pecorino.
3-4 peppers, red and yellow
1/3 cup Olive oil
1-2 garlic cloves, thinly sliced
Salt and pepper
Toasted pine nuts
Cut the peppers into segments along the natural lines discarding seeds and white membrane.
Place peppers on a foil lined baking sheet and toss with 1 tablespoon of the olive oil.
Roast in a preheated 400F oven until the skin blisters and darkens.
Remove form the oven, place in a bowl and cover with plastic wrap until they are cool enough to handle.
When cool, slip the skin of the pepper segments.
Drizzle the peppers with the remaining olive oil, add the sliced garlic, salt and pepper and let marinate for a while or refrigerate for another day.
Assembling the salad:
Pile pepper segments and greens on serving plates, crumble goat cheese over and scatter the pine nuts over the salad.
Toss gently and drizzle additional dressing over if you wish.
1 teaspoon dijon mustard
1 tablespoon vinegar
4 tablespoons olive oil
salt and pepper
Combine the dressing ingredients and mix well.