Roasted-Pepper & Olive Salad with Fontina

Name: Roasted-Pepper & Olive Salad with Fontina
Yield: serves 6
Ingredients: 6 yellow bell peppers to roast (or 3 cups jarred roasted peppers); 5 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 1/2-pound chunk fontina from Valle d’Aosta (or Italian Fontal; see box, page 74); 1 cup pitted large green olives; 1/2 cup heavy cream; 3 tablespoons Dijon mustard; 1 tablespoon cider vinegar; 2 tablespoons chopped fresh Italian parsley

December 9, 2011

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 notes

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