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Grilled Peppers and Goat Cheese Salad

  • prep: 20 mins
    total time: 35 mins
  • yield: Serves 4

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Ingredients

  • 2 large red bell peppers
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 6 ounces aged goat cheese
  • 1 small head lettuce, such as red leaf or Bibb

Directions

  1. Step 1

    Heat grill to high. Roast red peppers on grill until charred, turning as each side blackens. Transfer to a large bowl, and cover with plastic wrap. Let stand until cool enough to handle, about 15 minutes. Using paper towels, peel off blackened skin.

  2. Step 2

    Lay peppers flat on a clean work surface. Using a sharp paring knife, cut open peppers and remove seeds and ribs. Slice into 1/2-inch-wide strips. Drizzle with 1 tablespoon oil, and season with salt and black pepper; set aside.

  3. Step 3

    Slice goat cheese into four pieces, and place directly on grill. Heat, covered, until cheese starts to soften and melt. Remove from grill.

  4. Step 4

    Place one piece on each serving plate. Arrange lettuce leaves next to cheese on each plate. Drizzle greens and cheese with remaining tablespoon oil; season lightly with salt and black pepper. Divide reserved peppers among plates; serve immediately.

Source
Martha Stewart Living, July Summer 2003

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