Sweet Bell Pepper Salad
Yield 12 - 15 servings
1/2 LB GREEN BELL PEPPER (Cut into rings)
1/2 LB RED BELL PEPPER (Cut into straps)
1/2 LB GOLDEN BELL PEPPER (Cut into straps)
4 MEDIUM CREOLE TOMATO FILLETS (Remove seeds and juice)
(can substitute plum tomato wedges)
1 BUNCH LEEKS (white parts only)
(Can Substitute - Shallots, White And Green Parts)
1/4 BUNCH FRESH PARSLEY (Chopped)
1 CUP EXTRA VIRGIN OLIVE OIL
1/2 CUP RED WINE VINEGAR (Balsamic Vinegar Preferred)
1/2 TSP COARSELY GROUND BLACK PEPPER
2 TSP MINCED FRESH GARLIC
1/4 CUP CHOPPED FRESH BASIL
1/4 TSP SALT
Combine ingredients in large salad bowl and chill. Combine all dressing ingredients in a stainless steel bowl and whisk until dressing emulsifies. Mix with salad and allow to chill in cooler, before serving gently toss salad.
Chef's Notes: This is a great summertime salad; and if you like this one, you will love these !!!!.......
Our newest list of catering recipes are South of the Boarder inspired! .... Since Katrina New Orleans has had a tremendous infusion of Latin workers, soooo, many new Latin restaurants have popped up, AND I try to frequent them all!! These are my twist on their food offerings.
Here are some Middle Eastern recipes that I have developed. They are traditional in preparation and function, BUT have some Creole and Cajun flavors added!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: August 20, 2011.