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Roasted Pepper and Parmesan Salad with Basil Vinaigrette
Makes 4 servings
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Ingredients
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1
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red bell pepper
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1
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green bell pepper
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8
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small or 4 large Belgian endive
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4
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arugula leaves or watercress sprigs
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1/2
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cup shaved or grated Parmesan cheese
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1/4
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cup FILIPPO BERIO® Olive Oil
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2
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tablespoons balsamic vinegar
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1
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tablespoon chopped fresh basil or 1/2 teaspoon dried basil leaves
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Salt and freshly ground black pepper
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Place bell peppers on baking sheet. Broil, 4 to 5 inches from heat, 5 minutes on each side or until entire surface of each bell pepper is blistered and blackened slightly. Place bell peppers in paper bag. Close bag; cool 15 to 20 minutes. Cut around cores of bell peppers; twist and remove. Cut bell peppers lengthwise in half. Peel off skins with paring knife; rinse under cold water to remove seeds. Slice bell peppers into strips. Peel leaves from endive; rinse under cold water and pat dry. Arrange endive in spoke-like fashion on 4 plates. Top with bell peppers and arugula.
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Sprinkle with cheese. In small bowl, whisk together olive oil, vinegar and basil. Drizzle over endive mixture. Season to taste with salt and black pepper.
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© Filippo Berio® Olive Oil
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Click here for printable version