4 bell peppers, a combination of red, yellow and orange

3 tablespoons chopped flat-leaf parsley

2 small garlic cloves, minced

4 teaspoons sherry vinegar

1/2 teaspoon Dijon-style mustard

1/4 cup extra-virgin olive oil

3 tablespoons drained capers

3 cups bitter greens (arugula, watercress or “spring” mix, though romaine leaves will do in a pinch)

3 tablespoons crumbled ricotta salata or feta cheese

Roasted pepper salad with sherry vinaigrette

Serves 6.

Heat your broiler to its highest setting, and adjust the rack to the highest or second highest position.

Trim the stems from the peppers and cut the peppers into flattish pieces, removing the seeds and trimming the ribs off.

Place the pieces on a rimmed baking sheet, skin side up. Run under the broiler for a few minutes, until the skins are almost completely charred. Drop the pieces into a glass or metal bowl and cover the bowl with a plate. Wait ten minutes.

Remove the pieces from the bowl. Drain any accumulated liquid into a measuring cup. Peel the burned skins off the peppers. Cut the peppers into roughly 1/2-inch strips. Put the strips back into the bowl. Add the parsley.

Add the garlic, vinegar and mustard to the pepper juices. Whisk until smooth. Drizzle in the olive oil while continuing to whisk. Pour the dressing over the pepper mixture. Cover and refrigerate for at least an hour, and up to two days.

Divide the greens among six plates. Drape the pepper strips over the lettuce, drizzle with a little vinaigrette and sprinkle with the capers. Top with ricotta salata (or feta) and serve.

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