A Feast fit for a Queen! This picture just doesn’t do justice to the beauty of all these vegetables. These two recipes are fantastic! The roasted pepper salad was such a complex flavor blended with oil cured olives (a newly discovered favorite!), capers and anchovies. The homemade bread crumbs sprinkled on top added a contrasting crunch. Weiss explains that this salad never fails to impress and I agree.
My pairing choice, The Best Nicoise Salad proved my culinary instincts correct. I really was surprised by the lovely added sweetness of the roasted fennel bulb and tomato on the vine. Wow…really something. Don’t underestimate the tomato on the vine, it’s absolutely worth the trouble finding it. The recipes worked very well together in spite of one being Italian and one French. (presumably). Oh yeah, I also added some leftover potato salad from a few days ago and that worked really well. So a little German touch as well! A real European experience. This combo would make a great picnic.
Grab a blanket, your favorite person, a bottle of wine or IPA and you will be well on your way to a very memorable summer day.
Peperoni al Forno Conditi
Ingredients: 2 to 3 slices stale white peasant bread, 3 red bell peppers, 3 yellow bell peppers, 1/4 cup oil cured black olives pitted and chopped, 3 anchovy fillets finely chopped, 1/4 salt cured capers drained, 1 cup minced flat leaf parsley, 4 tablespoons olive oil, flaky salt such as Maldon
- Cut the stale bread into rough chunks and pulse in a food processor until course crumbs. Spread crumbs on plate or paper towel and set aside to crisp up and dry out.
- Heat the oven to 375 F. Line a baking sheet with aluminum foil. Wash and dry the peppers and arrange on baking sheet. Bake for 45 minutes turning the peppers every 10 minutes with a tong. By the end they should be all blistered and soft with juices escaping.
- Remove peppers, allow to cool until able to handle. Remove plug, seeds, skins. Tear or cut the pepper flesh into bite size strips or pieces.
- Put the salad together: Arrange peppers on platter or plate, sprinkle the plate of peppers with breadcrumbs, olives, anchovies, capers, parsley and drizzle with olive oil. Mix gently or just layer, and add a few pinches of salt to taste. Serve right away or let sit at room temperature, covered, for up to 4 hours before serving. If you’re not serving the peppers right away, don’t sprinkle on the breadcrumbs until the last minute. That way the retain the crunch.
The Best Nicoise Salad
Ingredients: 1 large fennel bulb sliced very thin, good quality olive oil, Maldon flaky salt, freshly ground black pepper, 1 pound cherry tomatoes on vine (don’t skip the vine type), 3/4 pound green beans, 4 large eggs, 1 pound fingerling potatoes, 1 tablespoon Dijon mustard, 2 tablespoons white wine vinegar, can of tuna preserved in oil, fresh lemon juice and 1/2 cup of Nicoise or Kalamata olives.
1.Heat the oven to 250 F and roast the sliced fennel tossed with a little olive oil and seasoned well for about 40 minutes. Drizzle oil and season the tomatoes (leave vine on) and roast 1.5 hours.
2. Steam green beans and drain, running under cold water.
3. Hard boil 4 eggs and shell.
4. Cook potatoes and set aside (or use leftover German potato salad or make a fresh batch!)
5.About 30 minutes before you are ready to serve the salad make the dressing. Put Dijon, salt and pepper in a bowl, add vinegar and whisk. Then add 1/4 cup of olive oil in a thin stream whisking continuously until you have a smooth creamy vinaigrette.
6. Put all cooled room temperature vegetables on a platter, arrange beautifully, open can of tuna and slice in quarters. Slice eggs in half and drizzle the salad with dressing to taste.