Red Pepper Salad With Mustard Dressing Recipe
Ingredients
| Red peppers | 4 To taste | |
| Dijon Mustard | 2 Teaspoon (For Mustard Dressing:) | |
| Wine vinegar | 2 Tablespoon (For Mustard Dressing:) | |
| Salt | 1 To taste (For Mustard Dressing:) | |
| Ground black pepper | 1 To taste (For Mustard Dressing:) | |
| Olive oil | 6 Tablespoon (For Mustard Dressing:) | |
| Parsley | 1 Tablespoon, finely chopped (For Mustard Dressing:) |
Directions
GETTING READY
1. Wash the peppers and pat them dry
2. Place on a baking tray or broiler rack.
3. Heat the broiler on high.
MAKING
4. Place peppers directly under the broiler and roast , turning frequently until evenly charred.
5. Place the roasted peppers in a zip lock bag and seal. Let cool slightly in the steam.
6. Peel off the charred skin.
7. Halve each pepper, remove seeds and fibers and slice, lengthwise, into 4 to 6 strips
8. Pat dry on paper towels and place in a bowl.
9. In a small bowl, combine ingredients for dressing and whisk with a fork until well amalgamated.
10. Pour the dressing over the peppers and toss them well until coated.
11. Serve immediately or chill if you like.
SERVING
12. Garnish the peppers with chopped parsley and/or chives.
1. Wash the peppers and pat them dry
2. Place on a baking tray or broiler rack.
3. Heat the broiler on high.
MAKING
4. Place peppers directly under the broiler and roast , turning frequently until evenly charred.
5. Place the roasted peppers in a zip lock bag and seal. Let cool slightly in the steam.
6. Peel off the charred skin.
7. Halve each pepper, remove seeds and fibers and slice, lengthwise, into 4 to 6 strips
8. Pat dry on paper towels and place in a bowl.
9. In a small bowl, combine ingredients for dressing and whisk with a fork until well amalgamated.
10. Pour the dressing over the peppers and toss them well until coated.
11. Serve immediately or chill if you like.
SERVING
12. Garnish the peppers with chopped parsley and/or chives.
Chef
