A fresh and vibrant Italian green salad featuring rocket leaves, roasted red peppers, and a mix of flavorful ingredients.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat your oven to 190 degrees.
Place the red peppers onto a baking tray and drizzle with vegetable oil.
Roast the peppers in the oven until the skin has charred.
Halfway through the process, rotate the peppers so they can roast evenly.
Remove from the oven and set aside to cool.
In a mixing bowl, add the rocket, cannelini beans, red onions, green olives, capers, and parmesan cheese.
Season with salt and pepper.
Remove the skins and seeds from the peppers and tear the pepper flesh into thick ribbons.
Add the pepper ribbons to the salad.
Add the balsamic vinegar and olive oil just before serving.
Mix well with two spoons.
Serve onto a platter and garnish with extra parmesan cheese.
For added flavor, consider marinating the olives in herbs before adding them to the salad.
You can substitute the parmesan cheese with a vegan alternative for a dairy-free option.
How do I make Italian green salad with roasted red peppers?
To make an Italian green salad with roasted red peppers, start by preheating your oven to 190 degrees Celsius. Place red peppers on a baking tray, drizzle with vegetable oil, and roast until the skin is charred. Once cooled, remove the skins and seeds, then tear the peppers into ribbons. In a mixing bowl, combine rocket leaves, cannellini beans, red onions, green olives, capers, and parmesan cheese. Season with salt and pepper, add the roasted pepper ribbons, and dress with olive oil and white balsamic vinegar just before serving.
What are some dietary substitutions for the Italian green salad ingredients?
If you're looking for dietary substitutions for the Italian green salad, you can replace rocket leaves with spinach or arugula for a similar flavor. For a vegan option, omit the parmesan cheese or use a plant-based cheese alternative. If you're avoiding beans, you can substitute with chickpeas or lentils. Additionally, if you don't have white balsamic vinegar, apple cider vinegar can work as a substitute.
How should I store leftover Italian green salad?
To store leftover Italian green salad, place it in an airtight container in the refrigerator. It's best to keep the dressing separate until you're ready to eat to prevent the salad from becoming soggy. The salad should be consumed within 2-3 days for optimal freshness. If you have leftover roasted peppers, they can also be stored in the same manner.
What dishes pair well with Italian green salad?
Italian green salad pairs wonderfully with grilled meats, such as chicken or fish, making it a great side dish for summer barbecues. It also complements pasta dishes, especially those with light sauces. For a vegetarian option, serve it alongside a hearty risotto or stuffed peppers for a complete meal.
Can I make Italian green salad ahead of time?
Yes, you can prepare Italian green salad ahead of time. You can roast the red peppers and chop the vegetables a few hours in advance. However, it's best to mix the salad and add the dressing just before serving to maintain the freshness of the ingredients. If you need to prepare it the night before, keep the dressing separate and store the salad components in the refrigerator.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
...
