The perfect salad to kick off summer with freshness! This salad was inspired by one I had in Marseille... so fresh and flavorful with the use of roasted fresh peppers and salted anchovies. To recreate this burst of freshness here in Quebec, I use organic peppers from Gen V, which are greenhouse-grown year-round! I can confirm the freshness at Gen V since I visited their greenhouses in Ste-Clotilde myself. Their products are harvested and shipped to stores on the same day. I also love that their peppers and cucumbers are certified organic! Not to mention the lettuces grown using hydroponic farming, a sustainable method of agriculture.
Thank you to Gen V for offering us beautiful fresh vegetables year-round!
Servings: 4 as an appetizer or side dish
Preparation: 15 minutes
Cooking: 20 minutes
Ingredients:
- 4 organic red peppers from Gen V
- ½ English cucumber from Gen V, peeled into ribbons
- 1 bunch of crispy lettuce from Gen V, leaves cut in half
- 4-5 white anchovies
- Maldon salt
- Lemon zest
Green Goddess Dressing:
- 4-5 sprigs of tarragon
- ½ bunch of flat-leaf parsley
- 1 bunch of chives
- 2 green onions
- ½ cup Greek yogurt (2%)
- ¼ cup heavy cream (35%)
- 4 anchovy filets
- 1 small clove of garlic
- ¼ cup water
- ½ tsp kosher salt
- Freshly ground black pepper, to taste
Steps:
- Roast the peppers directly on a BBQ grill over high heat or under the broiler in the oven on a baking sheet. Turn the peppers with tongs as they become charred on one side… repeat until each pepper is well-roasted and the skin starts to peel away from the flesh, about 10 minutes. Set aside on a plate.
- While the peppers cool, make the Green Goddess dressing by adding all the ingredients to a blender. Blend on high until smooth and homogeneous. Chill in the fridge.
- After about 15 minutes, remove the skin from the peppers with your hands. Cut the peppers into fairly wide strips lengthwise. Set aside.
- Assemble the salad by placing lettuce leaves on the bottom of a large serving plate, followed by the peppers and cucumber ribbons. Drizzle with dressing, scatter with white anchovy filets, and sprinkle with lemon zest. SO good.