grilled & pickled peperonata, kale, & radicchio salad
Author: Chef D. Brown
Yields: 4 portions Approx. prep time: 30 min
Ingredients
- 4 Sweet bell peppers
- ¼ cup Fresh basil, chopped
- ¼ cup Extra virgin olive oil
- 3 tbsp White wine vinegar
- 1 tbsp Mustard seeds
- ½ tsp Black pepper
- ¼ tsp Sea salt
Instructions
- Preheat a grill pan or bbq to grill the sweet bell peppers.
- Cut and core the peppers so you just have clean pepper pieces. Discard core and seeds.
- Grill the peppers lightly, only 2-3 minutes, enough so that they start to soften (some grill marks and charring is fine, but not essential).
- Transfer the warm sweet bell peppers to a stainless steel bowl.
- Toss with the olive oil, vinegar, mustard seeds, salt, and pepper.
- Cover the bowl and allow the sweet bell peppers to marinate as they slowly steam and then cool down.
- Cut the peppers into fine julienned strips, then recombine with the reserved juices.
- Add the basil and re-season with salt and pepper if necessary.
grilled peperonata salad with kale and radicchio
Author: Chef D. Brown
Yields: 4 portions Approx. prep time: 15 min
Ingredients
- 1 head Black kale
- 1 head Green kale
- 1 head radicchio
- ¼ cup Grilled peperonata salad
- ¼ cup Salad dressing
Instructions
- Wash, core, and cut the kale and radicchio.
- Toss the base kale and radicchio salad with salad dressing.
- Plate the base salad and then top with pickled grilled peperonata salad.
salad dressing
Author: Chef D. Brown
Yields: 1 cup Approx. prep time: 5 min
Ingredients
- ¼ Fresh basil, chopped
- ¼ cup Fresh mint, chopped
- ¼ cup Grain dijon mustard
- ¼ cup Extra virgin olive oil
- 1 tbsp White wine vinegar
- ½ tsp Black pepper
- ¼ tsp Sea salt
Instructions
- Purée all ingredients together in a food processor or blender.