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Pyrrhas Roasted Pepper and Caper Salad

Pyrrha’s Roasted Pepper and Caper Salad

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

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