Fontina and Roasted Yellow Pepper Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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If you like peppers, this recipe is for you. The roasting brings out a lot of sweetness that contrasts well with the creamy cheese in the salad. I adopted this recipe after Mean Chef (IHHDRO) left the site. Ingredients:
6 yellow bell peppers |
2 tablespoons olive oil |
2 tablespoons heavy cream |
1 teaspoon dijon mustard |
1/2 teaspoon salt |
fresh ground black pepper |
2/3 lb fontina cheese, cut into 1 1/2 inch matchsticks (from val d'aosta) |
1/2 cup green olives, coarsely chopped |
Directions:
1. Roast the whole peppers over a gas flame, turning until completely charred.
2. Put in a bowl, cover the bowl with plastic wrap, and let cool for at least 30 minutes.
3. In a small bowl, combine the olive oil, heavy cream, mustard, salt, and a couple of grinds of pepper.
4. Whisk together until emulsified.
5. Set aside.
6. Peel the skin from the peppers and discard the cores, seeds, and membranes.
7. Cut the peppers into 1/4-inch-wide strips.
8. In a large bowl, combine the peppers, cheese, olives, and cream mixture.
9. Toss together.
10. Serve at room temperature.
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