Provolone Pepper Salad
A Mediterranean salad of roasted bell peppers with homemade croutons, kalamata olives, shallots, garlic, curly endive, julienned prosciutto and provolone cheese, tossed in a simple balsamic vinaigrette.
1 small red bell pepper
1 small yellow bell pepper
2 cups white bread cubes
2 tablespoons Balsamic vinegar
1 tablespoon coarsely chopped kalamata olives
1 1/2 teaspoons finely chopped shallots
Salt and pepper
1 quart curly endive or salad greens, torn in pieces
2 ounces prosciutto slices, julienne cut
2 ounces aged Wisconsin Provolone cheese, julienne cut
8 sprigs watercress
- Place peppers in small pan; bake at 450°F (260°C) until charred. Cover with plastic wrap; cool. Peel skin; seed. Cut into matchstick pieces. Set aside.
- Combine 3 tablespoons olive oil with 1/4 teaspoon garlic. Pour over bread cubes; toss lightly. Place on cookie sheet; bake at 350°F (175°C) for 10 minutes or until golden brown. Set aside.
- Combine 1/4 cup olive oil and vinegar with wire whisk. Add olives, shallots and 1/4 teaspoon garlic; mix well. Season to taste.
- Combine remaining ingredients with peppers, croutons and dressing; toss lightly.
Makes 4 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.