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Grilled pepper and caper salad recipe

Grilled pepper and caper salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad

This grilled pepper salad is a really simple dish flavoured with lemon oil and capers, and a tasty caper salad, which is the easiest dish to prepare using these floral treats.


Essex, England, UK

1 person made this

IngredientsServes: 4

  • 6 peppers (3 red and 3 yellow)
  • 3 tablespoons extra-virgin olive oil, plus extra for grilling
  • 1 large garlic clove
  • 1 tablespoon white wine vinegar
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons black olives
  • 3 tablespoons capers
  • A few basil leaves, shredded (optional)

Method

  1. Place the peppers on a lined baking tray and brush them with oil. Grill them until the skins are well charred, 10-15 minutes, turning them a few times. Put the peppers in a plastic bag and seal for 5 minutes to loosen the skins.
  2. Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then cut into pieces. Place in a bowl.
  3. Pour over the dressing and scatter with the capers, olives and pine nuts.
  4. Serve with a bruschetta drizzled with extra virgin oil.
  5. Buon Appetito!

See it on my blog

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Recipe Summary

  • 4 medium red bell peppers
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon capers, rinsed and drained
  • 1/4 cup pitted Kalamata olives
  • 1/2 teaspoon red-wine vinegar
  • 1 teaspoon lemon zest
  • Coarse salt and ground pepper
  • Fresh basil leaves, for serving

Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.

Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil.


  • 6 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped fresh dill, plus more for garnish
  • 2 tablespoons lemon juice
  • 1 tablespoon minced shallot
  • 1 tablespoon capers, rinsed and chopped
  • 1 small clove garlic, minced
  • ¾ teaspoon ground pepper, divided
  • ½ teaspoon kosher salt, divided
  • 4 plum tomatoes, halved
  • 2 medium zucchini and/or summer squash, sliced lengthwise (1/4 inch thick)
  • 1 small eggplant, sliced lengthwise (1/4 inch thick)
  • 1 medium red bell pepper, sliced (2 inches wide)
  • 1 16- to 18-ounce tube prepared polenta (see Tips), sliced into 8 rounds
  • 1 15-ounce can no-salt-added white beans, rinsed

Preheat grill to medium-high.

Whisk 2 tablespoons oil, dill, lemon juice, shallot, capers, garlic and 1/4 teaspoon each pepper and salt in a large bowl. Set aside.

Toss tomatoes, zucchini (and/or squash), eggplant and bell pepper with the remaining 4 tablespoons oil, 1/2 teaspoon pepper and 1/4 teaspoon salt in another large bowl.

Oil the grill rack (see Tips). Grill the vegetables and polenta until hot and lightly charred, 3 to 4 minutes per side, removing them as they're done.

Coarsely chop the vegetables. Add to the reserved dressing along with beans and gently toss to coat. Serve with the polenta. Garnish with more dill, if desired.

Look for convenient tubes of precooked polenta in the pasta aisle or near refrigerated tofu at the supermarket.

An oiled grill rack keeps your food from sticking. Once your grill is good and hot, dip a folded paper towel in a little oil, hold it with tongs and rub it over the rack.


Recipe Summary

  • 1 ½ pounds sirloin steak, about 1 inch thick
  • 6 tablespoons olive oil
  • Salt
  • Fresh-ground black pepper
  • 1 pound arugula, leaves washed and torn in half (about 2 1/2 quarts)
  • 2 cups halved cherry tomatoes (about 3/4 pound)
  • 1 ½ teaspoons Dijon mustard
  • ½ teaspoon anchovy paste
  • 1 tablespoon red- or white-wine vinegar
  • 2 tablespoons drained capers

Light the grill or heat the broiler. Coat the steak with 1 tablespoon of the oil. Sprinkle the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the steak for 5 minutes. Turn the meat and cook to your taste, about 5 minutes longer for medium rare. Transfer the steak to a carving board and leave to rest in a warm spot for 5 minutes.

Meanwhile, put the arugula on a platter or on individual plates. Top with the cherry tomatoes and sprinkle with 1/8 teaspoon salt.

In a medium glass or stainless-steel bowl, whisk together the mustard, anchovy paste, vinegar, capers, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the remaining 5 tablespoons oil slowly, whisking.

Slice the steak on the diagonal. Put the slices on top of the arugula and tomatoes and drizzle the vinaigrette over all.

Variation:: Use two quarts of watercress or spinach leaves instead of the arugula.

Wine Recommendation: The great red grape of Italy's Piedmont is the nebbiolo, the basis of Barolo and Barbaresco, two complex, powerful, expensive wines. Purchase instead a Nebbiolo delle Langhe for a more frugal, lighter, but equally delicious experience.


How to Make Crispy Fish Skin

Through my research, I found this is the best way to make fish skin crispy. Since you start with a cold pan, you need to be patient. Here are the steps:

  1. Rinse and pat dry the fish: Line a plate with a paper towel and put the fish skin side down. Take some more paper towel and dry the other side. Repeat the step for the skin side.
  2. On a dry clean plate, place the fish and sprinkle both sides with salt, pepper & extra virgin olive oil. Be generous with the salt, but don&rsquot overdo it.
  3. In a COLD nonstick skillet, add a TableSpoon of olive oil. Place the snapper skin side down and turn on the stove to medium heat. The skillet will heat up gradually until fat starts to cook out of the fish.

  1. When the fat begins to cook, take a flexible spatula and press the fish against the pan for a few seconds. This step is very important because it will help cook the whole skin thoroughly. This first side takes around 4-5 minutes, but if your fish is thick, you may want to cook it for 6 or 7 minutes. The key here is to make sure the skin is crispy before flipping, and the flesh is mostly opaque.
  2. Turn to the other side for about a minute or two.


Easy Tomato Salad

This easy Mediterranean-inspired tomato salad came together as many of my salads do, off the cuff with inspiration from mastering a few ethnic flavors that work together. Even better, it’s easily adaptable to ingredients on hand.

Ingredients in this tomato salad:

  • Tomatoes. I use medium size campari or cocktail tomatoes from the grocery store. They’re sweeter and smaller than the large cutting tomatoes used on sandwiches. Sweet cherry tomatoes would be perfection as well. And of course, summer’s freshest tomato harvest is the optimal choice.
  • Red onion. Slice your onion into thin quarter moons so it doesn’t overpower each bite. This handheld mandoline is perfect for the job.
  • Capers. Adding a bite of pickle power is classic Mediterranean. Capers are pickled flower buds that add a mild and savory pucker in every bite.
  • Fresh parsley. I use flat leaf parsley in this recipe, and lots of it. The parsley adds the freshness that makes this salad a total flirt. Curly parsley would be tasty too, just chop it more fine.
  • Garlic. I am a BIG fan of pressing garlic rather than mincing it to avoid those pungent bites of garlic bits. Pressing the garlic melds into the salad better. This is my all-time favorite garlic press, and it’s cheap too.
  • The best olive oil, and lemon. If there’s one thing to splurge on IMHO, it’s olive oil. A good quality, fruity olive oil will totally make a simple salad like this one—and a cheap one will totally ruin it—so don’t chintz out. A squeeze of fresh lemon gives this salad the acid to balance it all out.
  • Other ingredients to add: Olives, chickpeas, avocado, herbs like mint, basil, or marjoram cucumber, artichoke hearts, thinly sliced zucchini, grilled or pickled asparagus.


Grilled-Steak and Arugula Salad with Mustard Caper Vinaigrette

Light the grill or heat the broiler. Coat the steak with 1 tablespoon of the oil. Sprinkle the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the steak for 5 minutes. Turn the meat and cook to your taste, about 5 minutes longer for medium rare. Transfer the steak to a carving board and leave to rest in a warm spot for 5 minutes.

Meanwhile, put the arugula on a platter or on individual plates. Top with the cherry tomatoes and sprinkle with 1/8 teaspoon salt.

In a medium glass or stainless-steel bowl, whisk together the mustard, anchovy paste, vinegar, capers, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the remaining 5 tablespoons oil slowly, whisking.

Slice the steak on the diagonal. Put the slices on top of the arugula and tomatoes and drizzle the vinaigrette over all.


How to make grilled fennel salad

  1. Ingredients shown: lemons, fennel, block of Parmigiano Reggiano, and a small bowl of oil-cured black olives. Rinsing the olives under cold water will remove some of the salt.
  2. Begin by cutting off the stalks of the fennel like shown. The fronds (green ends that look like dill) can be saved for a garnish or they can be used in other salads.

  1. Cut off the very bottom of the fennel and with a vegetable peeler shave off any brown ends or bad spots.
  2. Cut the fennel into ½" thick slices.
  3. Place the cut fennel in a bag or bowl and toss with a ¼ cup olive oil and 1 tsp of kosher salt and ¼ tsp of black pepper.
  4. Grill the fennel over medium to medium-high heat until well charred on both sides. If needed, baste a touch more olive oil onto the pieces to avoid sticking.

  1. After about 10 minutes, remove the fennel into a large platter.
  2. Grill the lemons for a couple of minutes until they're nicely charred as well.

Shave a nice amount of cheese all over the salad. Sprinkle the grilled fennel with the oil-cured black olives and drizzle a ¼ cup of extra virgin olive oil all over. Finally, add a touch of fresh parsley and a sprinkle of coarse sea salt.

All these flavors go absolutely perfectly together. Grill enough lemons so everyone gets one to squeeze on top of their portion. Grilling lemons makes them extra juicy and delicious!


Grilled pepper and caper salad recipe - Recipes

Molyvos
871 7th Avenue
New York, NY 10019
(212) 582-7500


Grilled Octopus with Pepper and Olive Salad
Chef Jim Botsacos of Molyvos – New York, NY
Adapted by StarChefs

Yield: 10 - 12 Servings

    Octopus:
  • 2 gallons of water
  • 4 lemons, cut in half and squeezed
  • 2 cups white wine vinegar
  • ½ cup kosher salt
  • 6 bay leaves
  • 2 whole octopi, 2 pounds each (cleaned by your fish monger)

    Salad:
  • 1 red pepper, grilled or broiled, seeded and diced
  • 1 yellow pepper, grilled or broiled, seeded and diced
  • ¾ cup Kalamata olives, pitted and sliced
  • 2 ounces extra virgin olive oil
  • 1 teaspoon dry Greek oregano
  • Juice of 1 lemon, freshly squeezed
  • Salt
  • Pepper

Place both octopi in the pot and cook 20 minutes, or until tender. Remove them from the liquid and cool on a tray.

For marinade:
Combine all ingredients in a bowl or dish fitted with a cover. Cut the blanched octopus in half and place it in the marinade. Turn to coat, cover and refrigerate overnight.

For salad:
Combine all ingredients in a non-reactive bowl. Season with salt and pepper to taste and set aside.

To serve:
Grill octopus on a standard gas grill over medium heat, or broil on a rack in the middle of the oven, for 4-5 minutes per side. Cut octopus into medium-sized pieces. Place a small amount of salad in center of plate. Set 3-4 pieces of octopus on top. Drizzle with extra virgin olive oil and garnish with caper berries and pea shoots.

Wine pairing:
A crisp Mediterranean white such as the Valminor Albariño 2003


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Watch the video: Oksetatar. Smørristet rugbrød, estragonmayo, parmesan, kapers og salvie. Jacob Jørgsholm