by Elena Tsonos, blogger
People have been cooking with peppers and eating them for centuries. Although peppers have been traditionally prepared in a vegetable-like manner, they are actually classified as fruits, because they contain seeds. The many different types of peppers can be ranked from sweet to hot. These peppers can be prepared in a variety of ways, such as atop salad, stuffed with meat and rice, incorporated as part of an omelette, stir-fry, sauce, sandwich, or pasta- and even pickled or roasted. The latter preparation method of roasting peppers has gained increasing popularity amongst Americans, and especially amongst young people. Roasting peppers, especially bell peppers, has become a popular way to prepare and eat peppers, whether as a side to a meal or as part of a salad or sandwich.
Love Food has created a recipe book called Salads, which contains a variety of recipes using bell peppers. Today’s featured recipe is from Love Food’s recipe book and is called “Broiled Bell Pepper & Goat Cheese Salad”. Click ahead for the recipe!
Broiled Bell Pepper & Goat Cheese Salad
- 2 red bell peppers
- 2 green bell peppers
- 2 yellow or orange bell peppers
- 1/2 cup vinaigrette or herb vinaigrette
- 6 scallions, finely chopped
- 1 tbsp capers in brine, rinsed
- 7 oz/200 g soft goat cheese, any rind removed
- fresh flat-leaf parsley, chopped, to serve
- Preheat broiler to high. Arrange the bell peppers on a broiler pan, position about 4 inches/10 cm from the heat, and broil for 8-10 minutes, turning them frequently, until the skins are charred all over. Transfer the bell peppers to a bowl, cover with a damp dish towel, and let stand until cool enough to handle.
- Using a small knife, skin each of the bell peppers. Working over a bowl to catch the juices from inside the bell peppers, cut each one in half and remove the cores and seeds, then cut the flesh into thin strips.
- Arrange the bell peppers on a serving platter and spoon over the reserved juices, then add the vinaigrette. Sprinkle over the scallions and capers, then crumble over the cheese. If not serving immediately, cover with plastic wrap and chill until required. Sprinkle with the parsley to serve.
If you’re a roasted bell pepper fan, then this salad is totally for you! By skinning the peppers over a bowl as suggested in the recipe, you will better be able to preserve the peppers’ juices, and thus add more flavor to the salad. If you’re not a vinaigrette dressing fan, then trying substituting it for a little red wine vinegar with olive oil. The scallions, capers, and parsley add creative flavors to the salad, with the capers especially adding a potent flavor that really stands out from the peppers and makes the salad that much more interesting. The scallions also add a nice crunch to the general soft texture of the rest of the salad. The creaminess of the goat cheese in this salad in combination with the salad’s soft texture will make you regard the salad as more of a comfort food than a health food- even though it is a health food!
If you don’t like the distinguished taste of goat cheese, feta cheese makes a tasty alternative. Chopped green olives, chopped garlic, or even coarsely chopped cashews as a garnish would also prove additional tasty mix-ins.
This salad is packed with both Vitamin A and Vitamin C (from the bell peppers), which both work together to fight against free radicals in the body. Consuming the salad during the winter months would help prevent and fight against the common cold due to high amounts of Vitamin C that it contains. However, the salad would also make a delicious contribution to meals served any time of the year, and most especially during the months of August and September when bell peppers are most the most tasty and abundant.
Try out the recipe and don’t forget to comment back to leave your opinion. Remember to watch out for next week’s featured recipe.
Mix’n Elena says, “It’s all in a day’s mix!”