STREAMING NOW: Pop Culture Baking Class

Fontina and Roasted Yellow Pepper Salad

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“If you like peppers, this recipe is for you. The roasting brings out a lot of sweetness that contrasts well with the creamy cheese in the salad. I adopted this recipe after Mean Chef (IHHDRO) left the site.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Roast the whole peppers over a gas flame, turning until completely charred.
  2. Put in a bowl, cover the bowl with plastic wrap, and let cool for at least 30 minutes.
  3. In a small bowl, combine the olive oil, heavy cream, mustard, salt, and a couple of grinds of pepper.
  4. Whisk together until emulsified.
  5. Set aside.
  6. Peel the skin from the peppers and discard the cores, seeds, and membranes.
  7. Cut the peppers into 1/4-inch-wide strips.
  8. In a large bowl, combine the peppers, cheese, olives, and cream mixture.
  9. Toss together.
  10. Serve at room temperature.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: