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Print Recipe
Salad with Pickled Pepper, Arugula and Olives Recipe
Bright, fragrant salad in Italian style. In my opinion, baked pepper can not be tasteless, but in such a marinade even more so.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. My pepper, wipe dry and without cleaning, send in the oven for 20-25 minutes at 180 degrees. Do not cover, the peel will turn black in places.
    My pepper, wipe dry and without cleaning, send in the oven for 20-25 minutes at 180 degrees. Do not cover, the peel will turn black in places.
  2. We take out and immediately send in a plastic bag for 20 minutes, then remove the skin.
    We take out and immediately send in a plastic bag for 20 minutes, then remove the skin.
  3. Take out the seeds, cut the pepper into strips, do not pour the juice, send to the chopped pepper.
    Take out the seeds, cut the pepper into strips, do not pour the juice, send to the chopped pepper.
  4. Garlic cut into plates and add to the pepper. Add balsamic vinegar, olive oil, salt if desired. Shift in a deep bowl and leave to marinate for at least half an hour, but the longer the better.
    Garlic cut into plates and add to the pepper.
Add balsamic vinegar, olive oil, salt if desired. Shift in a deep bowl and leave to marinate for at least half an hour, but the longer the better.
  5. On a plate spread arugula.
    On a plate spread arugula.
  6. Pepper on top.
    Pepper on top.
  7. Arugula again, on the sides put the olives whole, the top - half of the olives (I have them stuffed with pepper) and a few plates of garlic (optional, I love him).
    Arugula again, on the sides put the olives whole,
the top - half of the olives (I have them stuffed with pepper) and a few plates of garlic (optional, I love him).
  8. Decorate the plate with a few strips of pepper, rolled into circles, in the middle of which spread the halves of olives. Salad on top of a little sprinkle with balsamic.
    Decorate the plate with a few strips of pepper, rolled into circles, in the middle of which spread the halves of olives.
Salad on top of a little sprinkle with balsamic.

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