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Olive and Roasted Pepper Salad with Fontina Cheese
Olive and Roasted Pepper Salad with Fontina Cheese
(Insalata d'Oliva e Pepe Arrosto con Fontina)
 
 
Ingredients:
 
6 roasted yellow bell peppers, or 3 cups jarred roasted peppers, cut in 1/2-inch strips
1/2 lb Fontina cheese, cut in 1/4-inch matchsticks
1 cup pitted large green olives, sliced in 1/4-inch slivers
1/4 cup whipping cream
1 tablespoon plus 1 and 1/2 teaspoons Dijon mustard
1 and 1/2 teaspoons cider vinegar
1/4 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley
 
Directions:
 
Toss peppers, cheese and olives together in a bowl.

Whisk together the cream, mustard, vinegar and salt in a small bowl; whisk in the olive oil gradually until the dressing is emulsified.

Pour dressing over the salad; toss to coat.

Let salad sit at room temperature so flavors blend, 15 minutes.

Sprinkle with parsley; toss.

The salad may be assembled and dressed an hour in advance and refrigerated. Let sit at room temperature before tossing with parsley and serving. Serves 6.

Note: To roast peppers, coat with 3 tablespoons olive oil and 1/2 teaspoon salt.

Place on parchment-lined baking sheet. Roast in 300 degree oven, turning occasionally, until skins are wrinkled and slightly charred, 30 minutes. Allow to cool. Peel; scrape out seeds.
 
That's it!
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