Executive Chef Michael Dacquisto
This is an excellent recipe to use with that ultra-high quality extra virgin olive oil you’ve been saving. The fruity notes of the oil will shine through.
4 ripe, sweet red peppers
1 head romaine lettuce
3 cloves garlic, peeled and thinly shaved
110 g chevre (goat cheese)
4 tsp basil, chopped
4 tsp parsley, chopped
4 tsp chives, chopped
1 cup extra virgin olive oil
2 Tbsp balsamic vinegar
- Remove and discard outer leaves of romaine and wash thoroughly.
- Cut romaine lengthwise into four sections.
- Under a broiler or on a barbecue, roast peppers until skins blacken slightly.
- Place hot peppers in a sealing freezer bag and set aside 10 min to let the skins loosen.
- Peel skins from peppers gently with your hands. If necessary, use a paring knife, using extra care not to tear the peppers.
- Slice peppers in half lengthwise and scrape out seeds and inner core.
- Slice lengthwise into quarter inch strips.
- Whisk together olive oil and balsamic vinegar. Add peppers and garlic. Refrigerate for one hour.
- When ready to serve, fan out a section of romaine in the centre of each plate.
- Lay 1/4 of the pepper mixture over each romaine fan.
- Crumble 1/4 of goat cheese over each plate.
- Sprinkle with 1/4 of herbs.
Yield 4 servings
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