17 September 2012
ewfood
Anti Pasti Salad
Ingredients
Preparation
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Put the red peppers into the oven for 50 min. to roast
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Roast the garlic for your dressing for 15 min. leave the skin on
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Toss the rocket, chickpeas, artichokes, olives, parsley and onion (or shallot)
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Once the red pepper has roasted remove it from the oven and put it in a bowl of cold water. Watch out, it’s hot and has secreted a liquid which remains inside the pepper and can burn you. Carefully peel the peppers and slice them. Add them to your salad
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Sprinkle the parmesan cheese on top
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Dressing
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Take the roasted garlic and remove the skin
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Smash the garlic with the salt and make a paste
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Add to this orange zest, vinegar and pepper
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Slowly mix in the olive oil adding just a few drops at a time
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The dressing should be slightly thick
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Combine the dressing and the salad and serve.
Preparation time: 1 hour; Cooking time: 10 minutes; Serves 4
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