Fontina and Roasted Yellow Pepper Salad
photo by Ms B.
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 6 yellow bell peppers
- 29.58 ml olive oil
- 29.58 ml heavy cream
- 4.92 ml Dijon mustard
- 2.46 ml salt
- fresh ground black pepper
- 302.54 g Fontina cheese, cut into 1 1/2 inch matchsticks (from Val d'Aosta)
- 118.29 ml green olives, coarsely chopped
directions
- Roast the whole peppers over a gas flame, turning until completely charred.
- Put in a bowl, cover the bowl with plastic wrap, and let cool for at least 30 minutes.
- In a small bowl, combine the olive oil, heavy cream, mustard, salt, and a couple of grinds of pepper.
- Whisk together until emulsified.
- Set aside.
- Peel the skin from the peppers and discard the cores, seeds, and membranes.
- Cut the peppers into 1/4-inch-wide strips.
- In a large bowl, combine the peppers, cheese, olives, and cream mixture.
- Toss together.
- Serve at room temperature.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Wow. I really wasn't sure if this was going to be good. I should have known better! It is Mean Chef after all... I had the fontina, I had the peppers, I had the desire to cook! Luckily, I also have a gas stove so those peppers blackened up nicely ;) (I prepped those the night before). I served this with your recipe #102091 Chicken Breasts alla Margherita. It was perfect for a fairly quick and scrumptious meal that was nowhere near as difficult to make for how impressive it looked. I wish I had a digital camera so I could have posted how lovely it all looked plated up. If you haven't tried this, do!
RECIPE SUBMITTED BY
Ms B.
United States