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Recipe courtesy of Todd English

Show: Chef Du Jour

Episode: Todd English/Italian Antipasto

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Total:: 45 min
Prep:: 45 min

Level:: Easy

Ingredients

6 large roasted red bell peppers, julienned
1 large red onion, peeled and thinly sliced
3 scallions, finely chopped

Dressing:

1 garlic clove
2 tablespoons grated lemon zest
1 teaspoon Hungarian paprika
1 teaspoon ground cumin
2 teaspoons chopped fresh rosemary leaves
1/4 teaspoon tumeric
Pinch cayenne pepper
Pinch cinnamon
Pinch nutmeg
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons fresh lemon juice
1/2 cup olive oil

Directions

Place the peppers, onion and scallions in a medium size mixing bowl. To make the dressing, place all the dressing ingredients, except for the olive oil in a blender or a food processor fitted with a steel blade and blend. Gradually add the olive oil, one tablespoon at a time. Pour the dressing over the vegetables and toss to combine.

My Private Notes

Name: Roasted Red Pepper Salad
Prep time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Ingredients: 6 large roasted red bell peppers, julienned; 1 large red onion, peeled and thinly sliced; 3 scallions, finely chopped; 1 garlic clove; 2 tablespoons grated lemon zest; 1 teaspoon Hungarian paprika; 1 teaspoon ground cumin; 2 teaspoons chopped fresh rosemary leaves; 1/4 teaspoon tumeric; Pinch cayenne pepper; Pinch cinnamon; Pinch nutmeg; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 3 tablespoons fresh lemon juice; 1/2 cup olive oil

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Roasted Red Pepper Salad

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53