This recipe was inspired by a salad I had in Marseille… so fresh and flavorful with the roasted fresh peppers and salty anchovies. To recreate this burst of freshness here in Quebec, I use GEN V’s organic peppers, grown year-round in greenhouses! I can personally confirm the freshness at GEN V, as I visited their greenhouses in Ste-Clotilde. Their produce is harvested and shipped the very same day to grocery stores. I also love that their peppers and cucumbers are certified organic! And as for their lettuces, they’re grown using hydroponics, a sustainable farming method.
Roasted Pepper Salad with Green Goddess Dressing
Elevate your GEN V peppers, cucumbers, and lettuce with a creamy Green Goddess dressing made with herbs and anchovies. A simple, chic, and refreshing salad for gourmet homemade meals.
Categories
Food restrictions
Peanut free
Gluten-free
Nut-free
The perfect salad to kick off summer with freshness!
Why make this recipe?
- Quick and easy to prepare: just 20–25 minutes to roast the peppers and blend the dressing.
- Vibrant colors and presentation: a visually stunning salad with colorful vegetable ribbons and bright red roasted peppers.
- Refined Mediterranean flavors: fresh herbs, lemon, and anchovies create a perfect balance of tanginess and umami.
Roasted Pepper Salad with Green Goddess Dressing
To start things well
You use:
You cook for:
4
people
Ingredients
Salad:
Dressing:
Preparation
1.
Roast the peppers directly on a high-heat BBQ grill or under the broiler on a baking sheet. Turn the peppers with tongs as they char on one side. Repeat until each pepper is evenly roasted and the skin begins to separate from the flesh, about 10 minutes. Set aside on a plate.
2.
While the peppers cool, make the Green Goddess dressing by adding all ingredients to a blender. Blend on high until smooth and creamy. Refrigerate until ready to use.
3.
After about 15 minutes, peel the peppers by hand. Slice them into fairly wide strips lengthwise. Set aside.
4.
Assemble the salad by laying lettuce leaves on the bottom of a large serving plate, followed by the peppers and cucumber ribbons. Drizzle with dressing, top with white anchovy fillets and lemon zest. SO good.
Nutritional information
per serving (1/4 of the recipe)
Calories
220 kCal
Proteins
7 g
Carbs
18 g
Fats
15 g
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Bon appetit and enjoy!
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