Marinated Pepper Salad with Pecorino

Serves: 6
2 orange bell peppers, quartered
2 red bell peppers, quartered
2 yellow bell peppers, quartered
10 tablespoons olive oil
Sea salt
6 tablespoons balsamic vinegar
1 teaspoon sugar
2 thyme sprigs
3 garlic cloves, thinly sliced
Freshly ground black pepper to taste
4 tablespoons flat-leaf parsley, leaves picked
1 ½ cup basil leaves
3 cups watercress
6 ounces mature pecorino, shaved
4 tablespoons drained capers

Preheat the oven to 375 degrees. Toss the peppers with 4 tablespoons of the oil and a little salt. Scatter in a roasting pan and roast for 35 minutes, or until they soften and take on some color. Remove to a bowl and cover with plastic wrap. Once cooled to room temperature, peel the peppers and cut into thick strips.

Whisk together 4 tablespoons olive oil, balsamic vinegar, sugar, thyme, garlic, and salt and pepper to taste. Pour this over the peppers and leave aside for at least an hour, or overnight in the refrigerator.

To assemble the salad toss together the herbs, watercress, drained pepper strips, pecorino and capers. Add the remaining 2 tablespoons olive oil and some of the marinade, to taste. Taste and adjust the seasoning as needed.


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