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Sweet Bell Pepper
Salad
Yield 12 - 15 servings
Ingredients
1/2 LB GREEN BELL PEPPER (Cut into rings)
1/2 LB RED BELL PEPPER (Cut into straps)
1/2 LB GOLDEN BELL PEPPER (Cut into straps)
4 MEDIUM CREOLE TOMATO FILLETS (Remove seeds and juice)
(can substitute plum tomato wedges)
1 BUNCH LEEKS (white parts only)
(Can Substitute - Shallots, White And Green Parts)
1/4 BUNCH FRESH PARSLEY (Chopped)
Dressing
1 CUP EXTRA VIRGIN OLIVE OIL
1/2 CUP RED WINE VINEGAR (Balsamic Vinegar Preferred)
1/2 TSP COARSELY GROUND BLACK PEPPER
2 TSP MINCED FRESH GARLIC
1/4 CUP CHOPPED FRESH BASIL
1/4 TSP SALT
Method
Combine ingredients in large salad bowl and chill. Combine all
dressing ingredients in a stainless steel bowl and whisk until
dressing emulsifies. Mix with salad and allow to chill in cooler,
before serving gently toss salad.
Chef's Notes:
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Chef Emile L. Stieffel, Custom
Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.
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