Recipe Details

Roasted Pepper and Goat Cheese Salad

Number of Servings: 4

Serving Size: 1/2 cup

A farm stand salad, just right for late summer when mounds of red and yellow peppers are to be seen at every farmers' market and roadside vegetable stand, and the scent of fresh basil perfumes the air. For this simple but sophisticated dish, prepare the vinaigrette with a fruity olive oil and use fresh-tasting domestic goat cheese, a French Boucheron, or a mild feta. The peppers and vinaigrette can each be prepared and stored separately, covered and in the refrigerator, for up to 3 days in advance, then brought to room temperature before final assembly. The salad can be served as a beautiful first course or as an accompaniment to grilled meats and poultry.

Name: Amount:
large red, yellow, or orange bell peppers, or one of each
thin strips of fresh basil leaves 0.25 cup
balsamic vinegar 2 Tbsp
finely crumbled goat cheese 0.50 tsp
coarsely ground pepper 0.50 tsp
fresh basil sprigs 4 ea
1:

Cut the peppers lengthwise into 4 quarters; discard the cores, seeds and membranes. Place the pepper quarters skin side up on a foil-lined cookie sheet.

2:

Broil 2 to 3 inches from the heat source until the skin is charred and blackened, about 10 minutes.

3:

Place the peppers in a paper bag; close and let stand about 10 minutes. Peel and discard the skin; cut the peppers into 1-inch wide strips and place them in a shallow serving dish.

4:

Sprinkle the peppers with basil; drizzle with vinaigrette. Top with goat cheese and freshly ground pepper. Serve at room temperature, garnished with fresh basil sprigs.

Nutritional Information (per serving)
Calories 74
Calories from Fat 45
Total Fat 5g
Saturated Fat 2g
Cholesterol 6mg
Sodium 82mg
Potassium n/a
Carbohydrates 6g
Dietary Fiber 1g
Sugars 3g
Protein 2g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Vegetable1 Fat, monounsaturated