Salad of Roasted Peppers, Olives, and Fontina, Piedmont Style – a delicious recipe with yellow bell peppers, extra virgin olive oil, mustard, red wine vinegar, Salt, white pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Arrange the peppers on a grill rack above a charcoal fire, on wire racks positioned over the burners of a gas or electric stove, 2 to 3 inches under a preheated broiler, or in an oven preheated to 400 degrees F. Roast them until they are charred all over and tender inside, turning them frequently to insure they blacken evenly, about 30 minutes in the oven, but less time by the other methods.
2
Set aside to cool.
3
When the peppers are cool enough to handle, using your fingertips, peel off the skins.
4
Cut the peppers in half and remove and discard the stems, ribs, and seeds.
5
(Do not do this under running water; it will wash away some of the delicious smoky flavor.)
6
Cut the peppers lengthwise into 1/2-inch-wide strips and place in a bowl.
7
Add the oil, mustard, vinegar, salt and pepper to taste, olives, and cheese and toss gently to mix well.
8
Serve at room temperature.
91
kcal
Calories
8
g
Fat
5
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 large yellow bell peppers, 2 tablespoons extra virgin olive oil, 1 teaspoon Dijon-style mustard, 1 teaspoon red wine vinegar, and more.
Yes, Salad of Roasted Peppers, Olives, and Fontina, Piedmont Style falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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