Mozzarella and roasted red pepper salad
Biba CaggianoBiba Restaurant
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4 large red bell peppers, roasted as instructed below
1 pound whole-milk mozzarella
Salt to taste
2 anchovy filets, chopped
1 garlic clove, minced
1 tablespoon chopped fresh flat-leaf Italian parsley, or regular parsley
1/4 cup extra virgin olive oil
Roast the peppers and cut into 2-inch slices. Cut the mozzarella into 1/4-inch slices and arrange, alternating with the peppers, on individual serving dishes. Season lightly with salt.
In a small bowl, combine the anchovies, garlic and parsley with the olive oil and dribble the dressing over the peppers and the mozzarella. Serve at room temperature and enjoy.