2 large red bell peppers
2 orange bell peppers
1 cup cauliflower florets
1/2 cup dry-cured black olives
1/2 cup large caperberries with stems
2 tablespoons lemon juice
6 tablespoons extra-virgin olive oil
salt and pepper to taste
Hold bell peppers with tongs over the open flame of a gas burner or place on a baking sheet under a preheated electric broiler and heat until blisterred and charred on all sides. Place in a paper bag and seal. Let stand for 5 to 10 minutes. Remove and discard the peel. Cut the peppers into 1/2-inch-wide strips.
Bring enough water to cover the cauliflower to a boil in a saucepan. Add the cauliflower and cook for 1 minute. Drain and immerse immediately in ice water for 1 minute. Drain and pat dry.
Arrange the pepper slices, cauliflower, olives and caperberries on a plate. Drizzle with lemon juice and olive oil. Season with salt and pepper.
Servers: 6
2 orange bell peppers
1 cup cauliflower florets
1/2 cup dry-cured black olives
1/2 cup large caperberries with stems
2 tablespoons lemon juice
6 tablespoons extra-virgin olive oil
salt and pepper to taste
Hold bell peppers with tongs over the open flame of a gas burner or place on a baking sheet under a preheated electric broiler and heat until blisterred and charred on all sides. Place in a paper bag and seal. Let stand for 5 to 10 minutes. Remove and discard the peel. Cut the peppers into 1/2-inch-wide strips.
Bring enough water to cover the cauliflower to a boil in a saucepan. Add the cauliflower and cook for 1 minute. Drain and immerse immediately in ice water for 1 minute. Drain and pat dry.
Arrange the pepper slices, cauliflower, olives and caperberries on a plate. Drizzle with lemon juice and olive oil. Season with salt and pepper.
Servers: 6
Date:2007-05-11 
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