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Alta Editions is an award-winning publisher of web-based cookbooks. We publish stories and exclusive recipes from some of the world's most inspiring chefs.

Roasted Red Pepper Salad

Chef Laurent Gras Recipes

Roasted Red Pepper Salad

Alta Editions

The smokiness, sweetness, and natural earthiness of roasted peppers are balanced with the starchiness of the beans, the saltiness of the ham, and the bitterness of the greens.
— Laurent Gras

This Provence-inspired Roasted Red Pepper Salad recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

4 servings   |   Prep Time: 1 hour   |   Cooking Time: 1 hour

 

Ingredients

For the White Beans

  • ½ pound (200 g) Tarbais, cannellini, or other dried white bean
  • 2 cloves garlic
  • About 2qts mineral water, filtered water, or tap water
  • 1 sprig rosemary

For the Roasted Peppers

  • 4 red bell peppers
  • 2 cloves garlic, finely chopped
  • ⅔ cup (80 ml) extra-virgin olive oil
  • Freshly ground white pepper
  • 4 sprigs thyme, leaves only

For the Salad

  • 1 tablespoon (20 g) whole-grain mustard
  • Sea salt
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • ¼ pound (120 g) mesclun or other mixed greens

For the Assembly

  • ¼ pound (120 g) cured ham, such as Jambon de Bayonne, Prosciutto di Parma, or Jamón Serrano

Method

For the White Beans

  1. One day prior to serving, soak the beans in at least 2 inches of cold water with 4 teaspoons (20 g) of sea salt overnight. Drain and rinse the beans before cooking. Transfer the beans to a saucepan with the garlic. Cover with the mineral water. Bring to a boil over high heat, turn down the heat to low, and simmer for 1 hour. Using a perforated spoon, skim any foam that forms on the surface of the water. When they are soft, but still hold their shape, season the beans with additional salt and add the rosemary. Let cool to room temperature and then drain the cooking water.

For the Roasted Peppers

  1. To roast the peppers in the oven , preheat the oven to 450°F (235°C). Place the peppers on a rack set over a baking sheet and roast until the skin turns dark brown and begins to crack, 35 to 40 minutes. Transfer the peppers to a platter to cool.
  2. When cool enough to handle, using your hands, peel the peppers over a pasta strainer under cold running water, catching the skins in the strainer as you work. Rub the flesh to pull off the burned skin. When peeled, split open the flesh to remove the stem and all the seeds. Let drain and pat dry with paper towel. Slice the peppers into fine strips and place in a bowl. Add the garlic, drizzle with olive oil, and season with salt, white pepper, and fresh thyme. Let sit at room temperature for 2 or 3 hours to marinate. If preparing the peppers farther in advance, you can refrigerate them, but remove them from the refrigerator 2 hours or so before serving to bring them back to room temperature.

For the Salad

  1. In a mixing bowl, combine the mustard with a pinch of sea salt and white pepper. Whisk in the olive oil in a steady stream to make an emulsion. Don’t worry if it appears broken; without vinegar, this is unavoidable. Just before serving, toss the mesclun in the dressing.
  2. Combine the white beans with the peppers, and season well with salt and white pepper.
  3. Divide the peppers and beans among the serving plates, and garnish with the ham. Place the mesclun salad on top.

To Assemble the Dish

Combine the white beans with the peppers, and season well with salt and white pepper. Divide the peppers and beans among the serving plates, and garnish with the ham. Place the mesclun salad on top.


Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for FREE (a $9.99 value!) when you sign up for the Alta Editions Cooking Series. Get It Now button