Peppers with Goat Cheese
- For the tapenade
- 200 grams black Olives (pitted)
- 4 Anchovy fillet
- 1 tsp Caper
- 6 Tbsps olive oil
- freshly ground peppers
Prepare tapenade. Drain olives and anchovies and combine with capers and oil. Puree in a blender. Season with pepper to taste.
Rinse and dry bell peppers, halve and remove seeds and ribs. Place 4 yellow and 3 red peppers, skin side up, into an oiled or lined with parchment paper baking sheet. Roast peppers under a broiler until blackened and blistered, watching carefully. Remove from oven and cover still hot pepper halves with a damp kitchen towel. Allow to cool and peel carefully.
Cut remaining pepper halves into small cubes. Rinse tomatoes, pat dry and cut in half. Peel onion and chop finely. Rinse celery, trim the ends and cut into thin slices. Rinse and spin dry lettuce and tear into bite-sized pieces.
Arrange letuce, peppers, onion, celery and tomatoes decoratively on 4 large plates. Top with roasted peppers. Prepare dressing by combining vinegar and oil, season with salt and pepper. Drizzle vegetables wtih the dressing. Crumble goat cheese. Sprinkle salad with cheese and top with dollops of tapenade. Serve with fresh ciabatta, if desired.