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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Preheat oven to 425F . Place all peppers, cut side down, on large rimmed
baking sheet. Drizzle with 2 T oil. Roast until peppers are tender and
brown in spots, about 45 minutes. Remove from oven and cool 15 minutes on
baking sheet. Peel peppers; cut each half lengthwise into 4 strips.
Season with salt and pepper. Place in a small bowl. (Peppers can be made
1 day ahead. Cover and chill.)
Place 6 oz diced feta, 6 T cold water and 1 T oil in processor; puree until
smooth, about 1 minute. Add garlic and blend 2 seconds. Set dressing
aside.
Place mesclun in large bowl. Toss with remaining 2 T oil, then vinegar.
Season to taste with salt and pepper. Arrange greens on a large platter;
top with peppers. Drizzle feta dressing over and sprinkle with 2 oz
crumbled feta. Garnish with olives, if desired.
Contributor: Bon Appetit March 2004 p 42
| Ingredients:
2 red bell pepper; halved lengthwise, seeded
2 yellow bell pepper; halved lengthwise, seeded
2 orange bell pepper; halved lengthwise, seeded
5 Tablespoon(s) olive oil; divided
6 Ounce(s) feta cheese; diced
3/8 Cup(s) cold water
1 small garlic clove; minced
1 1/2 4.5 oz bag mesclun salad
1 1/2 Tablespoon(s) sherry vinegar
1 kalamata olives; optional |
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