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Veritable Quandary Roasted Red
Pepper and Mozzarella Salad

Ingredients



Instructions

  1. Bring wine to a simmer, add golden raisins, remove from heat and let set until raisins plump, at least 15 minutes.
  2. Meanwhile, char fresh red peppers over an open fire or gas flame. Place peppers in brown paper bag until cool. Peel and seed peppers, reserving any liquid that accumulates. Cut into 1-inch-square pieces.
  3. Cut mozzarella into 1-inch cubes. Toss together peppers, raisins and white wine, mozzarella, basil, garlic and red pepper flakes.
  4. Whisk together oil, vinegar and any accumulated liquid from charred peppers, and drizzle over salad.
  5. Season with kosher salt and pepper.
  6. Serve at room temperature.

* Or use three 13- or 14-ounce jars roasted red peppers, or 2 jars red and 1 yellow, drained on paper towels to remove excess juice.

Source: Executive Chef Annie Cuggino, Veritable Quandary


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