YIELD: 8 servings
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
4 oz. capers
2 stalks celery, chopped
2 oz. fresh parsley, minced
12 oz. baby leaf spinach, julienned
(or whole, optional)
4 oz. goat cheese
For the Champagne Vinaigrette:
1 garlic clove, finely chopped
2 Tbsps. Dijon mustard
¼ cup champagne vinegar
2 Tbsps. fresh lemon juice
2 Tbsps. honey
½ tsp. salt
½ tsp. fresh ground black pepper
½ cup extra virgin olive oil
For the crostini:
1 (6”) Italian hero bun
4 tsps. olive oil
1 Tbsp. minced garlic
1. For the peppers: Rub each pepper in olive oil, place in sheet pan. Place in 400°F oven for about 45 minutes. Remove and allow to cool. Remove the seeds and peel off the skin. Julienne the peppers and set aside.
2. For the vinaigrette: Place all vinaigrette ingredients in a food processor and puree until thick.
3. For the salad: In a mixing bowl, combine the julienned roasted peppers, capers, celery, parsley and some of the vinaigrette. Mix to combine Set aside.
4. For the crostini: Slice the hero into about ½” slices. Rub each slice with olive oil and garlic. Bake in a 350°F oven for about 15 minutes, or until toasty.
5. To assemble: Place an equal amount of spinach in the center of each plate. Top with equal amount of roasted pepper mix, one
crostini and goat cheese.
Photo: Memorial Sloan-Kettering Cancer Center
Recipe: Pyrrha Lopez
