September 1, 2010
Roasted Red Pepper Salad
Last weekend while at the farmers market, I couldn't help but notice all of the beautiful peppers. It inspired me to whip up a fresh, fun salad. I have been trying to keep my diet light. I find I have more energy when I eat less carbs. I am a true pasta-holic. And I need to stop!
Step One: Take your peppers and peel off all label. If you're shopping at a farmers market, there won't be any. Turn on your gas burner and place the better on the grate. Make sure to flip them around once and a while Do this until you have a nice bit of color on your peppers.
Step Two: Place roasted peppers in a bowl and cover with saran wrap. This will loosen the skin and make it super easy to peel later on!
Step Three: Chop up some romaine lettuce, julienne some fennel, and mix in some fresh corn.
Step Four: Place the juice of 2 or 3 lemons in the bottom of a bowl. Add salt and pepper. Wisk in one egg yolk, and a touch of honey. The egg yolk will help emulsify your dressing and make it uber creamy. Yum! Then slowly add olive oil. Probably a cup maybe a little more. Taste, taste, taste as you go!
Step Five: Once your dressing is done, go back to your peppers. Uncover the bowl and peel the skin off of the outside. Then, cut the tops off and de-seed the pepper. After all the seeds are gone, you can cut the peppers up into little squares.
Step Six: In a large salad bowl mix the romaine, fennel, peppers, and corn. Top with some feta cheese and maybe a few pine nuts!
Step Seven: Dress as you wish!
Happy Eating Lovies!!
at 1:28 PM