1 red and 1 yellow bell pepper
Light olive oil, for the peppers
1 clove garlic, finely chopped
4 tablespoons virgin olive oil
1 tablespoon small capers
12 Nicoise or Gaeta olives, pits removed | 3 scallions, white parts with some green, finely sliced
1 tablespoon parsley, chopped
1 teaspoon marjoram, chopped
¼ teaspoon red pepper flakes
Balsamic vinegar to taste
Salt and pepper
1 bunch broccoli (about 1 ½ to 2 pounds)
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Preheat the oven to 400 degrees F.
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Halve the peppers lengthwise, remove the veins and seeds, and brush both sides with light olive oil.
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Set them in a baking tray skin side up and bake them until the skins are wrinkled and lightly colored.
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When cool enough to handle, scrape off the skins.
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(Or simply BUY roasted peppers from the GOE market stand at the Mill City Market sometime in August!)
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Slice the peppers into strips ¼ to ½ inch wide, and mix them with the garlic, virgin olive oil, capers olives, scallions, parsley, marjoram, red pepper flakes, and the balsamic vinegar to taste.
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Season with salt.
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Bring 3 quarts of water to a boil.
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While it is heating, divide the broccoli into florets of equal size.
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Trim the stalks by cutting off the tough, dried ends and removing the thick, fibrous skins with a paring knife.
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Slice the stalks diagonally into pieces about ¼ inch wide.
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When the water is boiling, add a tablespoon of salt, and cook the broccoli in two or three separate batches for about 30 seconds.
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Scoop out each batch and set in a colander or on a tea towel to drain.
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Combine the broccoli with the rest of the ingredients and toss them together.
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Taste for salt, add more oil or vinegar, if needed, and a grinding of black pepper.
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If you don’t plan to serve the salad right away, wait to add the final vinegar until just before serving to prevent the colors from fading.
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