Striker Chef's Roasted Bell Pepper Marinade
A sophisticated appetizer featuring bell peppers, roasted with a torch to maximize sweetness and texture, marinated in an anchovy-olive oil dressing, and served with feta cheese.
Ingredients needed 2 servings
Recipe
Cooking tips
- Frying or grilling over charcoal can easily overcook the peppers, making them mushy. Using a torch chars only the skin, allowing for easy peeling while maximizing the crispness and sweetness of the flesh.
- If too much moisture is released from the bell peppers, the dressing will become diluted. It's important to thoroughly pat dry the peppers with paper towels immediately after peeling to maintain flavor.
- While it's delicious eaten fresh like a quick salad, marinating in the refrigerator for more than a day will allow the flavors to penetrate deeply, making it taste even better, like a pickle.
Recommended for
- Those who want to enjoy a new and refreshing, sophisticated appetizer that pairs wonderfully with white wine or light champagne.
- Those who want to prepare a large batch in advance and enjoy it for several days as a fresh, deeply flavored pickled salad.
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