Peppers with Goat Cheese

Ingredients

• 200 g black olives (pitted)
• 4 anchovy fillets
• 1 tsp Capers
• 6 tbsp Olive oil
• Pepper (freshly ground)
• 5 yellow bell peppers
• 4 red bell peppers
• oil (for the baking sheet)
• 1 head of Lollo Rosso lettuce
• 6 cocktail tomatoes
• 1 Red Onion
• 250 g goat cheese
• Salt
• Pepper (freshly ground)
• 2 stalks celery
• 3 tbsp white wine vinegar
• 2 tbsp olive oil

Instructions

1. 1.

   Drain the olives and anchovies well, then blend them with the capers and oil in a blender until smooth. Season with pepper and taste again.

2. 2.

   Preheat the oven to grill mode (about 200 °C).

3. 3.

   Wash the bell peppers, halve them and remove seeds and white membranes. Place halves of 4 yellow and 3 red peppers skin side up on a greased or parchment‑lined baking sheet. Grill in the oven for about 5 minutes until the skins blister and start to blacken. Remove from the oven and cover the still hot pepper halves with a damp kitchen towel. Let cool, then peel off the skins if desired using a vegetable peeler.

4. 4.

   Dice the remaining pepper halves into small cubes. Wash the tomatoes, pat dry and halve them. Peel and finely dice the onion. Wash the celery, trim ends, separate the strands, and slice into about 5 mm thick rounds. Rinse, clean, spin dry, and tear the lettuce into bite‑sized pieces.

5. 5.

   Arrange the Lollo Rosso lettuce, pepper and onion cubes, celery, and tomatoes decoratively on four large plates. Top with the peeled bell peppers. Whisk together vinegar, salt, pepper, and oil to make a dressing, then drizzle over all salad components. Finally crumble goat cheese over the top and add a few dollops of tapenade. Serve with fresh ciabatta if desired.