12 April 2008
Roasted Red Pepper Salad with Almond-Stuffed Olives
When I looked outside Saturday morning and saw December instead of April, I was surprised but not disheartened. When it is cold and blustery outside, there are plenty of antidotes inside.
Start by lighting a scented candle. My favorites for days like this evoke the Mediterranean. In the dining room are eucalyptus and herbes de Provence, while the kitchen candle is apricot.
Next plan your menu for the day. Tomatoes and roasted peppers are what I prefer when the weather is gray. Perhaps some cheese. Voila! The basis for a roasted pepper salad.
1-12 cherry tomatoes, slightly roasted
3 teaspoon extra-virgin olive oil
2 red bell peppers,
2 garlic cloves
10-12 chunks of fresh mozzarella cheese
olives (mine were green and stuffed with almonds)
handful of fresh parsley, chopped
dash sel de fleur
dash pepper, freshly ground
Toss the the cherry tomatoes and toss them in one teaspoon olive oil. Roast at medium heat in a small oven until they are just soft; chill. Next, cut the red peppers into strips and chop the garlic. Toss peppers and garlic in a bowl and coat with the remainder of the olive oil. Roast at 425 for about 15-20 minutes until the peppers begin to turn black along the edges and the garlic turns brown. Place in a large bowl and set aside to chill.
Once roasted ingredients are chilled, toss with cheese and olives. Add parsley (and basil, if you have any fresh on hand; I did not). Cover and chill for two hours. Season after you taste test.
This is a sweet salad! I served it with London Broil that had been rubbed with herbes de Provence and garlic.
Just making it cheered me immensely. Preparing the countertop, chopping the garlic, and roasting the peppers gave me a purpose.
There is nothing quite like puttering about in the kitchen, is there?