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1
To roast the peppers: Preheat the oven to 350.
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2
Rub the peppers all over with 3 tablespoons olive oil, season with 1/2 teaspoon salt, and place on a parchment-lined baking sheet.
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3
Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred.
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4
Let the peppers cool completely.
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5
Slice them in half through the stem end, discard the stem, peel off the skin, and scrape out the seeds.
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6
Slice the peppers into 1/2-inch strips, and place them in a sieve to drain and dry.
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7
(If using jarred peppers, slice and drain the same way.)
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8
Slice the fontina into 1/4-inch-thick slabs, then into 1/4-inch matchsticks.
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9
Slice the olives lengthwise into 1/4-inch slivers.
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10
Toss the sliced peppers, cheese, and olives together in a large bowl.
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11
For the dressing: Whisk together the cream, mustard, cider vinegar, and remaining salt in a small bowl.
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12
Whisk in the remaining olive oil gradually, until the dressing is smooth and emulsified.
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13
Pour the dressing over the salad; toss and tumble to coat all the pieces.
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14
Let the salad sit at room temperature, so the flavors blend, for at least 15 minutes, then sprinkle over it the chopped parsley, toss again, and serve.
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15
(You can assemble and dress the salad an hour in advance and keep it refrigerated.
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16
Let it sit at room temperature for a few minutes before adding the parsley and serving.)
