Fontina and Sweet Pepper SaladClick to Play

Fontina and Sweet Pepper Salad

Insalata di Fontina

Mary Ann Esposito

This salad shows the French influence in the Piedmont with the use of Dijon mustard.

Serves 4


6 yellow sweet peppers, cut in half and seeded
1 pound Fontina cheese, diced
1 cup green olives, pitted, Cerignola preferred
1/2 cup Filippo Berio Extra Virgin Olive Oil or walnut oil
1 teaspoon Dijon-style mustard
Salt and pepper to taste
2 to 3 tablespoons heavy cream


Preheat the oven to 450°F.

Bake the pepper halves until the skins blacken. Cool.  Peel away the skins and cutthe pepper pieces into thin strips.

Place strips in a shallow bowl with the cheese and olives. Mix lightly.  Set aside.

Combine the oil,mustard, salt and pepper and whisk well. Slowly whisk in the cream.  Pour over the salad and refrigerate for 2 hours before serving.


This recipe isfeatured on show 1924 - Dinner Val d'Aosta Style.

item recipe is featured in Episode 1924 of Season 19.

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