Painted Desert Roasted Pepper Salad Food

PAINTED DESERT ROASTED PEPPER SALAD

Steps:

• DRESSING: In a blender, purée the oils with the garlic and onion.
• Strain into a large jar with a lid.
• Add the remaining dressing ingredients to the jar.
• Cover and shake well, then refrigerate for at least 30 minutes.
• ROASTED PEPPERS SALAD: Slice the roasted chiles and roasted bell peppers into ribbons, 1/2 inch thick.
• Arrange them decoratively on a serving platter, then pour the dressing over the chiles and peppers.
• Sprinkle the cheese over the pepper mixture and garnish around the edges with the lettuce.
• NOTE: I did not have mexican oregano, so I used epazote, and liked the results very much.
• Other possible substitutions could be savory, regular oregano, thyme, rosemary, or summer savory.
• I used about 2-3 tablespoons of shredded Monterey Jack cheese per serving, and I felt that was the perfect amount.
• Although the recipe did not state it, I topped it with a little bit of crushed guacamole-flavored tortilla chips.
• You could do the same with regular tortilla chips too, if desired.

ROASTED PEPPER SALAD

Steps:

• Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the peppers with tongs to prevent overcooking. (If you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Spread peppers on a baking sheet and let cool.
• When peppers are cool enough to handle, halve peppers crosswise and remove stems, ribs, and seeds; scrape away charred skin. Slice peppers into 1-inch-thick strips and transfer to a large bowl. Season with salt and pepper; toss to combine.
• Using the flat side of a large knife, crush garlic. Sprinkle garlic with salt and continue crushing with the flat side of the knife until a paste is formed. Add to bowl with peppers, along with capers and vinegar. Drizzle with olive oil and toss until well combined. Let salad stand at room temperature until ready to serve.
• To serve salad, season with salt and pepper and drizzle with more oil, if desired. Garnish with olives and basil.

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS

Steps:

• Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
• Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the