Rarely have I experienced such a transformative food experience as roasted red pepper. Until a few weeks ago, I hated the flavor of red bell pepper--it was way too harsh. Then I went to Baltimore for a conference--ACRL for my library peeps, and a vendor treated a small group of us to lunch at BrioTuscan Grill. To get started, the host ordered a Bruschetta Sampler and I randomly picked one from the tray--turns out it was Roasted Red Pepper and Fresh Mozzarella.
My taste buds did and happy dance then exploded. It was delicious and I suddenly understood I had been eating red peppers the wrong way. I've spent my whole life missing the roasted red pepper experience--roasting peppers brings out a sweet, savory taste that is amazing. I've also roasted yellow and orange bell peppers--my favorite mix is a trio of red, orange and yellow.
It's still a new, exciting discovery, and I've been putting roasted peppers in almost everything. They really shine in salads. See the recipe below for an example.
Spinach Pear Prosciutto Roasted Red Pepper Salad with Pepita Seeds and Balsamic Dressing
You'll need:
2 C Spinach
1 C Arugula
1 Prosciutto Slice, cut into bite-sized pieces
1/2 C Roasted Red Pepper or as much as you'd like
1/2 C Pepita Seeds
1 small Pear, sliced
1/4 C Bleu Cheese
1 Boiled Egg, sliced
Balsamic Dressing, see recipe below
In a large bowl, combine all ingredients minus the Balsamic Dressing. Mix. Add the dressing--you won't need much. Mix again. The recipe below is enough for 2-3 salads depending on your preferences. Plate and enjoy!
Balsamic Dressing
You'll need:
1/2 C Balsamic Vinegar
1/4 C Apple Cider Vinegar
1/4 C Olive Oil
1 TB Dijon Mustard
1 TB Cayenne Pepper
Pinch of Salt
Pinch of Ground Black Pepper
Add all ingredients in a small, sealable storage container. When ready to use, give it a good shake and go! This should be enough for 2-3 salads. Refrigerate after creating.
Enjoy!
Hugs and kisses peeps,
Bethany
Comments
Post a Comment