Roasted-Pepper & Olive Salad with Fontina
What I love about this recipe is its simplicity. With a chunk of fontina or other fine cheese and some tasty vegetables—here I use slices of roasted peppers and green olives—you have the basis for a zesty Alpine salad any time of the year. Freshly roasted peppers are best, but you can use jarred peppers if you like. The creamy mustard dressing can be whipped up in seconds, but leave some time for the dressed salad to sit and the flavors to blend. (The cream gives the dressing a velvety texture, but you can replace it with a tablespoon of olive oil and a tablespoon or two of skimmed milk.)
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
To roast the peppers: Preheat the oven to 350°. Rub the peppers all over with 3 tablespoons olive oil, season with 1/2 teaspoon salt, and place on a parchment-lined baking sheet. Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred. Let the peppers cool completely. Slice them in half through the stem end, discard the stem, peel off the skin, and scrape out the seeds. Slice the peppers into 1/2-inch strips, and place them in a sieve to drain and dry. (If using jarred peppers, slice and drain the same way.)
Step 2
Slice the fontina into 1/4-inch-thick slabs, then into 1/4-inch matchsticks. Slice the olives lengthwise into 1/4-inch slivers. Toss the sliced peppers, cheese, and olives together in a large bowl.
Step 3
For the dressing: Whisk together the cream, mustard, cider vinegar, and remaining salt in a small bowl. Whisk in the remaining olive oil gradually, until the dressing is smooth and emulsified. Pour the dressing over the salad; toss and tumble to coat all the pieces. Let the salad sit at room temperature, so the flavors blend, for at least 15 minutes, then sprinkle over it the chopped parsley, toss again, and serve. (You can assemble and dress the salad an hour in advance and keep it refrigerated. Let it sit at room temperature for a few minutes before adding the parsley and serving.)
