by loubaby
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my 18 other recipes »
loubaby's Notes:
8
Peppers, Red, Yellor or Orange
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3/4 pounds
Fresh Buffalo Mozzarella, sliced
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3/4 cups
fresh basil leaves, torn
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1/2
vidalia onion, julienne
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12
anchovy fillets, drained, cut thin strips
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2 tablespoons
capers, drained
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1/4 cup
extra virgin olive oil
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1 tablespoon
Balsamic Vinegar
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1 tablespoon
fresh, crushed garlic
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2 teaspoons
sherry vinegar
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1/2 teaspoon
sea salt
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1/4 teaspoon
freshly ground black pepper
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Place whole peppers on hot grill or under broiler and char until blackened all over completely. Remove to brown paper bag;close bag and let stand in sink about 20 minutes. Remove stem and seeds and most of black charred skin. Slice peppers and place in bowl.
Ask the hotline about this step!Add cheese, basil, onions, anchovy and capers to bowl with peppers and toss to mix lightly.
Ask the hotline about this step!Make dressing by whisking oil, vinegars, garlic, salt and pepper; taste and season as desired. Pour over vegetable cheese mixture and mix. Let stand at least 20 minutes to blend flavors at room temperature. Serve with bread.
Ask the hotline about this step!Salad can be refrigerated 24 hours. Bring to room temperature before serving.
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Kari is the manager of Whisk, a kitchenware store in Brooklyn.
