Wayne Gisslen

Roasted Pepper Salad

Preparation info
  • Portions:

    12

    • Difficulty

      Medium

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1 lb<

Method

Procedure

  1. Roast and peel the peppers, following the procedure illustrated.
  2. Cut the peppers into strips ½-in. (1 cm