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Marinated Carrot, Caper and Sweet Red Pepper Salad

Insalata di Carote, Capperi e Peperoni

Mary Ann Esposito

Here is a marinated carrot and red pepper salad that is as refreshing as a breezy summer’s day. Carrots are usually cooked as part of a battuto, a mince of flavorful vegetables like celery, onion and garlic that forms the life of a finished dish.

SERVES FOUR

MARINADE INGREDIENTS

1 1/3 cup Filippo Berio olive oil
1 1/4 teaspoons salt
Freshly ground black pepper
1 tablespoon minced garlic
1/4 cup red wine vinegar
2 tablespoons capers, preferably salt-cured, well rinsed and drained

Salad ingredients

4 large carrots, washed, peeled and cut into 2-inch long matchstick pieces
2 large sweet red bell peppers, cored, seeded and cut into thin 2-inch long strips
1 cup thinly sliced fennel, white bulb only
1/4 cup minced parsley
2 tablespoons minced mint

Directions

Combine all the marinade ingredients in a 9 x 12 rectangular glass casserole dish. Mix well. Set aside.

Fill a large (12 to 14-inch) sauté pan 3/4 full with water. Add the carrots and 1 tablespoon salt. Bring to a boil and cook until a knife tip easily pierces the carrots. Drain in a colander and transfer them to the dish with the marinade. Toss well.

Add the pepper strips, and fennel and toss again. Let stand at least an hour, tossing occasionally to meld the flavors. Just before serving toss the salad with the parsley and mint.

Serve room temperature.

Chef’s secret: Vinegar based marinade should never be placed in metal as the acid can pick up a metallic taste. Stick with glass or ceramic.

This recipe is featured on show 2009 – Carrots! What a Surprise!

item recipe is featured in Episode 2009 of Season 20.

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Comments

Mary

November 30, 2010 at 2:02pm | Permalink

This salad sounds like a keeper! A lot of people just eat carrots raw, but carrots taste so different with cooking or marinating. Just think of the great nutrition in this colorful salad :-).

Joy

December 1, 2010 at 5:38pm | Permalink

When I was reading the ingredient list, I was thinking of not cooking the carrots, but after reading Mary's comment about the carrots being sweeter when they are cooked, I'm trying that.

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Mary

November 30, 2010 at 2:02pm | Permalink

This salad sounds like a keeper! A lot of people just eat carrots raw, but carrots taste so different with cooking or marinating. Just think of the great nutrition in this colorful salad :-).
Joy

December 1, 2010 at 5:38pm | Permalink

When I was reading the ingredient list, I was thinking of not cooking the carrots, but after reading Mary's comment about the carrots being sweeter when they are cooked, I'm trying that.