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Broiled Pepper Salad






Peppers, red or yellow or a combination of both

2 TBS Capers (in salt, vinegar or brine. Rinsed or leave as is)

12 Black or Green Olives, sliced


Dressing-Mix together the following:

1/4 C. Extra-Virgin Olive Oil

3 TBS >Doc's Jade Burst, or >Doc's Reducer

3 TBS Wine Vinegar

2 TBS Balsamic Vinegar

2 Garlic cloves, crushed

Salt and fresh

Ground Black Pepper


  • Prepare peppers by washing and then placing under a hot broiler, turning occasionally until they are black and blistered on all sides

  • Remove from the heat and place in a paper bag or wrap in a paper towel

  • Leave for 5 min to cool

  • Peel the peppers, remove the stems and seeds, then cut into quarters or strips

  • Arrange them in a serving dish

  • Distribute the Capers and Olives evenly over the peppers

  • Drizzle the Dressing over the arranged Broiled Pepper Salad and toss

  • Let stand for 30 min before serving

  • The peppers will create even more natural juices


Bon Appetit!

Broiled Pepper Salad with Doc's Sauces

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