Broiled Pepper Salad
4 Peppers, red or yellow or a combination of both
2 TBS Capers (in salt, vinegar or brine. Rinsed)
12 Black or Green Olives, sliced
Dressing-Mix together the following:
1/4 Cup 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
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Prepare peppers by washing and then placing under a hot broiler, turning occasionally until they are black and blistered on all sides.
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Remove from the heat and place in a paper bag or wrap in a paper towel. Leave for 5 min to cool
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Peel the peppers, remove the stems and seeds, then cut into quarters or strips.
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Arrange them in a serving dish.
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Distribute the Capers and Olives evenly over the peppers
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Drizzle the Dressing around the arranged Broiled Pepper Salad, toss.
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Let stand for 30 min before serving.
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The peppers will create even more natural juices
Bon Appetit!