Grilled trinity salad in an olive-caper dressing

Chef Tanya Holland
Brown Sugar Kitchen, Oakland

Chopped onions, celery and bell peppers make up the trinity of Cajun and Creole cooking, a foundational mixture similar to a French mirepoix. It is most often sauteed and used as the base of dishes such as gumbo and jambalaya. Here, Holland transforms these ingredients into a spicy salad—a favorite accompaniment to grilled or pan-seared fish.

Ingredients

Olive-caper dressing
1⁄4 cup red wine vinegar
1 tbsp. pitted and finely chopped green olives, such as Castelvetrano
1 tbsp. pitted and finely chopped black olives, such as Kalamata
1 tbsp. finely chopped fresh flat-leaf parsley
1 tsp. chopped capers
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

Trinity salad
1 green bell pepper
1 red bell pepper
1 orange bell pepper
1 sweet onion, cut into 1/2-inch slices
3 stalks celery, trimmed
2 jalapeños
2 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

Directions

To make dressing, in a bowl whisk together vinegar, olives, parsley and capers. Slowly drizzle in oil while whisking continuously, until dressing is emulsified. Season with salt and pepper. Set aside.

Place peppers, onion slices, celery stalks and jalapeños on a large, rimmed baking sheet. Drizzle with oil, rubbing it all over vegetables to lightly coat. Sprinkle with salt and pepper.

Prepare grill for direct cooking over high heat (about 450 degrees). Brush cooking grates clean. Grill vegetables over direct high heat, with lid closed, turning every so often. Grill celery just until grill-marked, about 2 minutes; grill onion until grill-marked and starting to soften, about 5 minutes; grill peppers and jalapeños until blackened all over, about 10 minutes. As each vegetable is ready, return to baking sheet.

Place peppers in a bowl and cover with a plate to trap the steam. Let stand for 5 minutes, or until cool enough to handle. Remove seeds, stems, cores and membranes from peppers and jalapeños. Peel away and discard charred skins.

Cut peppers lengthwise into 1/2-inch-wide strips. Roughly chop onions and celery. Finely chop jalapeños. Add all vegetables to a bowl. Drizzle with some of the dressing, then season with salt and pepper. Serve with additional dressing on the side.

Serves 4