Description
Bright, Sunny, fragrant salad in Italian style
Ingredients
-
Red sweet pepper
2 piece
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Arugula
1 coup
-
Garlic
1 tooth
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Balsamic
1 tsp
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Olive oil
1 Tbsp
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Salt
-
Green olives
Cooking
Pepper wash, wipe dry and peel, put into the oven for 20-25 mins at 180 degrees. No cover, the peel will turn black in places.
Take it out and immediately sent in a plastic bag for 20 minutes, then remove the skins.
Take out the seeds, cut the pepper strips, the juice does not pour to be sent to the chopped peppers.
Garlic cut into slices and add to peppers. Add balsamic vinegar, olive oil, optional salt. Put in a deep bowl and leave to marinate at least half an hour, but the longer the better.
On a plate spread arugula
Top pepper
Again the arugula on the sides spread the olives whole, top - half of the olives (I have them stuffed with pepper) and a few plates of garlic (optional, I love him).
Decorate a plate with several strips of peppers, folded in circles in the middle which spread the halves of olives. The salad on top of a little sprinkle with balsamic vinegar.
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