Prep Time: 30 minutes | Cook Time: 15 minutes | Serves: 4
This salad keeps well in the refrigerator for a few weeks. Try serving some of this salad with dressing tossed into leftover cooked rice with some lentils or cannellini beans for a lovely entrée salad on top of seasonal greens.
Vegetarian, Gluten Free, Sugar Free and Dairy Free
Ingredients
- 2 lbs. or more green, red or orange sweet peppers
- ¼ cup- red onion, finely minced
- 2 cloves- garlic, peeled and chopped or pressed
- 2 Tbsp- olive oil, pick a nice fruity flavored one
- 2 tsp- Dijon mustard
- 2 Tbsp- sherry vinegar
- 1 Tbsp- capers, drained, rinsed and chopped
- 2 Tbsp- fresh parsley, chopped
- 2-3 Tbsp.- pine nuts- toasted
Method
- Wash peppers, cut in ½ lengthwise, removed inner membranes and seeds.
- Cut larger peppers in long thick strips or leave in ½’s if they are small.
- Rub peppers with a little oil to lightly coat and place on a very hot grill and grill until softened and slightly blackened.
- Mix together garlic, mustard, vinegar and slowly drizzle in olive oil and whisk until combined. Add capers, onions and parsley. Taste and adjust seasonings as necessary, (you may need to add a little salt or a dash of fresh lemon juice if it seems to oily.
- Pour dressing over warm grilled peppers and toss, marinate for a few hours if possible before serving.
To Serve
Serve a salad as is topped with toasted pine nuts or use as a bed for grilled fish, poached chicken or with marinated and grilled tempeh.