Marinated Peppers

1 large red bell pepper

1 large orange bell pepper

1 large yellow bell pepper

3 tablespoons extra virgin olive oil

1 clove garlic, minced

2 tablespoons chopped dill

1 tablespoon rice wine vinegar

salt and pepper

Salad Bundles

12 Boston lettuce leaves

12 Belgian endive spears

12 long chives


Marinated Peppers

1. For marinated peppers, preheat grill on high heat. Rub whole peppers with 1 Tbsp olive oil and grill on all sides until charred. Place peppers in a bowl, cover with plastic wrap and let cool. Once cooled, peel peppers and remove seeds. Cut peppers into thin strips and toss with remaining 2 Tbsp oil, garlic, dill and rice wine vinegar. Season to taste and chill until ready to assemble.

Salad Bundles

1. To assemble salad bundles, trim away bottoms of lettuce stems. Place an endive spear in the center of a Boston lettuce leaf and spoon about 2 Tbsp peppers on the endive. Fold up lettuce leaf to create a parcel or “bundle” and tie gently with a chive dipped in hot water (makes it flexible). Chill until ready to serve.

See more: Appetizer, Lunch, Pepper, Picnics

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