Best Anchovy And Roasted Pepper Salad With Goat Cheese Recipes
ANCHOVY AND ROASTED PEPPER SALAD WITH GOAT CHEESE
Make and share this Anchovy and Roasted Pepper Salad With Goat Cheese recipe from Food.com.
Provided by threeovens
Categories Peppers
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Roast peppers, either directly over a gas burner, or under the broiler, until charred; let cool to touch.
- Discard skins, stems, and seeds.
- Slice into 1 inch wide strips; set aside.
- In a bowl, stir together olives, anchovies, capers, rosemary, vinegar and 2 tablespoons oil; stir in pepper strips.
- Lightly grill bread to toast (or use the broiler), about 30 seconds per side.
- Drizzle toast with olive oil, top with a couple of goat cheese rounds and serve with the salad.
Nutrition Facts : Calories 298.2, Fat 17.5, SaturatedFat 8.8, Cholesterol 33.3, Sodium 633.2, Carbohydrate 23.7, Fiber 2.5, Sugar 4.6, Protein 12.9
ROASTED RED-PEPPER SALAD WITH ANCHOVY WHITE BEANS
We love our greens, but in this salad they are more of an accent to the tender white beans and sweet, meaty roasted red peppers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Char bell peppers over the flames of a gas burner, turning with tongs until blackened and blistered, about 10 minutes. (Alternatively, broil them 2 or 3 inches from heat source.) Transfer peppers to a bowl, cover with a plate, and let stand until cool. Scrape off skins with a paring knife and wipe flesh clean with a paper towel. Keeping stems intact, cut peppers in half lengthwise, then remove and discard seeds. Arrange on a platter and season with salt and pepper.
- Whisk together anchovies, garlic, vinegar, oil, and parsley in a medium bowl. Add beans and toss to coat. Season with salt and pepper. Spoon over peppers and top with Parmesan and greens.
ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY
A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.
Provided by David Tanis
Categories snack, finger foods, vegetables, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
- Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
- Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.
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Anchovy and roasted pepper salad with goat cheese is a delicious salad recipe that is perfect for summertime. The salad is relatively simple to make and is a great way to use up any extra roasted peppers you may have on hand. This dish is perfect for those who love the salty and tangy taste of anchovies and the creaminess of goat cheese.
Ingredients
To make anchovy and roasted pepper salad with goat cheese, you will need several ingredients. The ingredients include:Roasted peppers
Roasted peppers are the star of this salad. You will need to roast the peppers in the oven until they are tender and caramelized. Once they are done, you can remove the skin from the peppers, chop them up into small pieces, and set them aside.Anchovies
Anchovies are a key ingredient in this salad. They add a salty and savory flavor that pairs perfectly with the sweetness of the roasted peppers.Goat cheese
Goat cheese is another essential ingredient in this recipe. It adds a creamy texture and tangy flavor to the salad.Arugula
Arugula provides a peppery green base for the salad. It is a great contrast to the sweetness of the roasted peppers and the saltiness of the anchovies.Dressing
To dress the salad, you will need olive oil, balsamic vinegar, salt, and pepper. This simple dressing is perfect for this salad and allows the flavors of the peppers, anchovies, and goat cheese to shine.Directions
To make anchovy and roasted pepper salad with goat cheese, follow these simple steps:Preheat the oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.Roast the peppers
Wash and dry the peppers. Place them on the prepared baking sheet and roast them in the oven for 20-25 minutes or until the skins are blackened and the flesh is tender.Remove the peppers from the oven
Once the peppers are roasted, remove them from the oven and let them cool for a few minutes. Peel the skin away from the peppers and discard it.Chop the peppers
Chop the roasted peppers into small pieces and set them aside.Prepare the dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until well combined.Assemble the salad
Place a handful of arugula on each plate. Top the arugula with the chopped roasted peppers and anchovy filets. Crumble the goat cheese over the top of the salad. Drizzle the dressing over the salad and serve.Conclusion
Anchovy and roasted pepper salad with goat cheese is a delicious and healthy salad recipe that is easy to make. This salad is perfect for those who love the salty and tangy taste of anchovies, the creaminess of goat cheese, and the sweetness of the roasted peppers. It is a great summer dish that you can enjoy for lunch or dinner.Tips for selecting the right ingredients
When making anchovy and roasted pepper salad with goat cheese recipes, it is essential to choose the right ingredients.
1. Anchovy:
When purchasing anchovy, look for those that are firm, and have a bright and clear color. Avoid those that contain soft spots or discoloration. You can also opt for canned anchovy, which is readily available in grocery stores.
2. Roasted pepper:
Choose ripe and fresh bell peppers that are free of blemishes and soft spots. Roasting the pepper yourself is also an option, and it is straightforward to do. Simply place the peppers on a baking sheet and roast them in the oven until the skin is blistered and blackened. Allow the pepper to cool, and then peel off the skin.
3. Goat cheese:
For the best flavor and texture, choose soft and creamy goat cheese. Chevre is a popular option, but there are other varieties available in the market. You can also try feta or ricotta cheese if you are not a fan of goat cheese.
Tips for preparing the salad
After selecting the perfect ingredients, it is time to prepare the salad. Here are some tips to help you create the perfect salad.
1. Make sure the ingredients are properly chilled
It is essential to ensure that all ingredients are chilled before preparing the salad. This helps to enhance the flavors and texture of the salad. You can place the ingredients in the refrigerator for several hours or overnight before making the salad.
2. Cut the ingredients into bite-sized pieces:
Cut the anchovy, roasted pepper, and other ingredients into bite-sized pieces to make it easier to eat. Make sure that the pieces are relatively uniform in size to ensure even distribution of flavors.
3. Mix the ingredients in a large bowl:
Mix the anchovy, roasted pepper, goat cheese and other ingredients in a large bowl. Use clean hands to mix the ingredients thoroughly, ensuring that all the components are well distributed.
Dressing tips
The dressing is an essential element of the anchovy and roasted pepper salad with goat cheese recipes. Here are some tips to help you create the perfect dressing.
1. Choose the right oil:
Choosing the right oil is essential when making the dressing. Olive oil or canola oil are excellent options, but you can also use other types of vegetable oil.
2. Add flavorful ingredients:
Add flavorful ingredients such as balsamic vinegar or red wine vinegar to enhance the taste of the dressing. Other options include lemon juice or Dijon mustard.
3. Season the dressing with salt and pepper:
Season the dressing with salt and pepper to taste. This adds flavor to the dressing and ensures that the salad is seasoned evenly.
Tips for serving the salad
After preparing the anchovy and roasted pepper salad with goat cheese recipes, it is time to serve it! Here are some tips to ensure that your salad looks and tastes fantastic.
1. Use a large platter:
Serve the salad on a large platter to showcase its colorful and flavorful components. This also allows guests to help themselves easily.
2. Garnish the salad with fresh herbs:
Garnish the salad with fresh herbs such as parsley or cilantro to add a pop of color and freshness. This also adds flavor and texture to the salad.
3. Serve the salad chilled:
Chill the salad for at least an hour before serving. This ensures that the flavors have melded together and the salad is fresh and appetizing.