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Grilled Red Pepper Salad

Mary Ann Esposito

Serves 4 to 6

INGREDIENTS

4 large sweet red peppers, charred under the broiler, skins removed, seeded and cut into 1/2-inch strips.
1/4 cup Filippo Berio Extra-Virgin Olive Oil
2 tablespoons white vinegar
Fine sea salt to taste
1 tablespoon sugar
6 bocconcini or small mozzarella balls cut into quarters
1/2 pound provolone cheese in a chunk, cubed
1 large romaine, leaves separated and left whole
1 small radicchio, leaves separated and left whole

DIRECTIONS

Place the pepper strips in a bowl and combine them with the olive oil, vinegar, sugar, and salt. Allow to marinate about 30 minutes.

Line a platter with the lettuce leaves overlapping them with the radicchio leaves. Arrange the pepper strips among the leaves. Divide and add the cheeses among the pepper strips. Pour any of the pepper juice marinade left in the bowl over the salad. Serve.

Variation; add whole black oil cured olives to the platter. Serve with crusty bread.

item recipe is featured in Episode 1517 of Season 15.

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This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

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Grilled Red Pepper Salad

INGREDIENTS

DIRECTIONS

Want More Recipes? See My Latest Book:

Ciao Italia Family Classics

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