Roasted Pepper Salad

1. 1

   Preheat boiler. Place peppers on a broiler pan 4 inches from heat. Broil, turning often until charred on all sides. Place in a paper bag. Close tightly and let stand 10 minutes.

2. 2

   Peel and seed peppers. Cut into 1/4 inch strips and place in a medium bowl.

3. 3

   For the dressing:

4. 4

   Combine basil, vinegar, garlic and salt and pepper. Add olive oil in a steady stream, whisking until blended. Add to peppers. Let stand 1 hour or overnight. Bring to room temperature. Serve over lettuce

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