Broiled Pepper Salad

 

 

 

 

 

4 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!