Salad Of Fire Roasted Peppers On Navajo Flatbread Recipe
Summary
DishSalad
Ingredients
| Herb Vinaigrette | ||
| Olive oil | 1 Cup (16 tbs) | |
| Balsamic vinegar | 1 Cup (16 tbs) | |
| 1 1/2 tablespoons each chopped, basil and parsley | ||
| Garlic | 1 1/2 Teaspoon, minced | |
| Juice of 3 lemons | ||
| Fire-roasted Peppers | ||
| 4 each red, green, and yellow bell peppers | ||
| 4 poblano chilies | ||
| Olive oil | 2 Tablespoon | |
| Flatbread | ||
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Milk powder | 3/4 Cup (16 tbs) | |
| Baking powder | 2 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter | 2 1/2 Tablespoon, softened | |
| Cold water | 3/4 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Red onion | 1 , thinly sliced | |
| Shiitake mushrooms | 1 pound, sliced | |
| 6 sage leaves, chopped or 1/2 teaspoon dried | ||
| Mixed salad greens | ||
Directions
In a small bowl combine the vinaigrette ingredients.
Set the dressing aside.
Rub the peppers and poblanos with oil, and roast them over a wood grill or open-flame burner until charred and blackened.
Place each pepper in a paper bag and let it steam for 10 minutes.
Peel off the skin, remove the seeds and membranes, and cut into 3-inch triangles.
Marinate the peppers in vinaigrette for 2 to 3 hours.
In a food processor combine the flour, dry milk, baking powder, and salt.
Add 2 1/2 tablespoons of butter and the water.
Process 2 to 3 minutes.
In a 12-inch skillet melt 1 tablespoon of butter and saute the red onions and mushrooms for 3 minutes.
Add the sage.
Add this mixture to the dough, mixing until combined.
Let the dough rest for 15 to 20 minutes.
On a floured board roll out the dough to 1/4 inch thickness.
Cut into 8-inch rounds or 1 1/2 -inch base triangles by 3 inches long
In a 6-inch skillet heat olive oil and saute the flatbread for 30 to 40 seconds on each side until golden brown.
Cut the rounds into quarters and arrange the wedges or triangles on the plates with the roasted peppers and mixed salad greens.
Set the dressing aside.
Rub the peppers and poblanos with oil, and roast them over a wood grill or open-flame burner until charred and blackened.
Place each pepper in a paper bag and let it steam for 10 minutes.
Peel off the skin, remove the seeds and membranes, and cut into 3-inch triangles.
Marinate the peppers in vinaigrette for 2 to 3 hours.
In a food processor combine the flour, dry milk, baking powder, and salt.
Add 2 1/2 tablespoons of butter and the water.
Process 2 to 3 minutes.
In a 12-inch skillet melt 1 tablespoon of butter and saute the red onions and mushrooms for 3 minutes.
Add the sage.
Add this mixture to the dough, mixing until combined.
Let the dough rest for 15 to 20 minutes.
On a floured board roll out the dough to 1/4 inch thickness.
Cut into 8-inch rounds or 1 1/2 -inch base triangles by 3 inches long
In a 6-inch skillet heat olive oil and saute the flatbread for 30 to 40 seconds on each side until golden brown.
Cut the rounds into quarters and arrange the wedges or triangles on the plates with the roasted peppers and mixed salad greens.
Chef
