Roasted red pepper & onion salad with mozzarella & basil from At Home in the Kitchen: Simple Recipes from a Chef's Night Off (page 38) by David Kinch and Devin Fuller

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Notes about this recipe

  • rmardel on December 04, 2021

    This is an excellent and beautiful salad. It would make a spectacular presentation for a dinner party and the flavors work very well together. The onions and peppers can be roasted in advance, and set aside, or even stored in the refrigerator and just brought to room temperature before serving. I admit that I have also used jarred piquillo peppers when I needed to finish off a jar. I prefer a vinaigrette made with sherry vinegar or ramp vinegar here. I think there is room to play with different vinegars and different cheeses, depending on mood and menu.

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