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Recipes

Fontina and Roasted Yellow Pepper Salad

From Insalate: Authentic Italian Salads For All Seasons

6 (preferably yellow) bell peppers (see note)
2 tablespoons olive oil
2 tablespoons heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper, to taste
2/3 pound Fontina cheese (preferably imported from Val d'Aosta), cut into 1-1/2-inch matchsticks (see note)
1/2 cup coarsely chopped green olives

Roast the whole peppers over a gas flame, turning until completely charred. Put in a bowl, cover the bowl with plastic wrap and let cool for at least 30 minutes.

In a small bowl, combine the olive oil, heavy cream, mustard, salt and a couple of grinds of pepper. Whisk together until emulsified. Set aside.

Peel the skin from the peppers and discard the cores, seeds and membranes. Cut the peppers into 1/4-inch-wide strips.

In a large bowl, combine the peppers, cheese, olives and cream mixture. Toss together. Serve at room temperature.

 

Yields 6 servings.

Note: The nutty flavor of Italian Fontina cheese, which comes from Val d'Aosta, is showcased in this salad. When roasted, the sweet bell peppers (use red if yellow aren't available) take on a subtle smokiness that's a perfect contrast to the cheese.

 

 

 

 

(Updated: 10/30/08 SN)


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