Mozzarella and Red Pepper Salad

" Ingredients (Serves 4)• 4 large red peppers
• 1 garlic clove, thinly sliced
• a few fresh basil leaves
• salt and freshly ground pepper
• a few tomatoes, halved
• 2 fresh buffalo mozzarella
• a few capers (optional)
• bread and mixed salad leaves or baby spinach, to serve For the salad dressing
• 2 anchovy fillets
• 1 small garlic clove, crushed
• a pinch of crushed chillies or hot cayenne pepper
• a good squeeze of lemon juice
• 150ml olive oil
• freshly ground black pepper

Directions
1) Preheat the oven to gas mark 4/ 180°C/350°F.
2) Place the peppers on a baking sheet and roast for about 45 minutes, until soft and slightly charred.
3) Put in a bowl, cover with cling film and, when cool, peel off the skins, reserving any juices.
4) Remove and discard the seeds and core, then tear the peppers into strips, place them in a large bowl and pour over any reserved juices.
5) Mix in the sliced garlic, basil and seasoning, then leave at room temperature for at least an hour or overnight, if possible, to marinate.
6) To make the dressing, mash the anchovy fillets with the garlic and chillies or cayenne, then whisk in the lemon juice, olive oil and black pepper, to taste.
7) To serve, put the peppers and tomatoes on a large platter or four dinner plates. Tear the mozzarella into rough pieces, then sprinkle the salad with capers, if using, and the dressing. Add a few leaves, if you like, and serve with crusty bread.

Words by Janet Smith. Photograph by James Murphy, Sunday 30 April 2006"

Fonte e imagem:

http://www.marieclaire.co.uk/lifestyle/recipes/163578/mozzarella-and-red-pepper-salad.html

Summer Salad

"A trip to my local farmers' market supplied me with this lovely goats'-cheese log coated in crushed chillies, but plain goats' cheese works fine. For the beetroot, look for jars of baby beetroot pickled in sweet vinegar.

Ingredients (Serves 6)
• Half a bunch of young asparagus spears, cut into bite-sized pieces
• 3tbsp olive oil
• 140g chopped pancetta
• 2 garlic cloves, crushed
• 3 pickled baby beetroot, sliced
• 1 frisée lettuce
• About 200g goats' cheese, sliced or crumbled

Directions
1) Pod the beans and drop into a pan of boiling salted water.
2) Cook for one minute, then remove with a slotted spoon and set aside.
3) Cook the asparagus in the same water until just tender. Drain.
4) Next, fry the pancetta in half of the oil until brown, remove with a slotted spoon and set aside.
5) Add the garlic to the pan and fry until softened.
6) Return the pancetta to the pan with the beetroot and warm through.
7) To serve, divide the pancetta mixture between six plates and top with frisée, beans, asparagus and cheese.
8) Mix a few tablespoons of vinegar from the jar of beetroot to the pan with the remaining oil.
9) Season, then pour over the salads."

Words by Janet Smith. Photograph by James Murphy

Fonte e imagem:
http://www.marieclaire.co.uk/lifestyle/recipes/163593/summer-salad.html