Although it is snowing again and this winter never seems to end, I'm offering food from sunnier climes. On Tuesday, I'll be presenting some favourites of Spanish Tapas and this roasted red pepper salad, served warm for the Education program of the Assiniboine Park Conservancy with the Madison Square MLCC.
Beverage pairings after Tuesday, March 11th.
Spanish Roasted Red Pepper Salad with Garlic and Olive Oil
3 tablespoons olive oil
4 large cloves garlic, very thinly sliced
Pinch of red pepper flakes
4 large roasted bell peppers
Place the olive oil, garlic, salt, and red pepper flakes into a small stone baking dish, pretty enough to serve the dish in. Stir everything together. Place the dish on a rimmed baking sheet, and into a preheated 425°F oven for 10 minutes. The garlic will just be starting to toast and the oil will be bubbling hot.
While the garlic is in the oven, slice the red peppers into strips. Once the garlic and olive oil comes out of the oven, stand back and gently place the peppers into the hot oil. They will stop the garlic from burning, and the hot oil will warm and flavor the peppers. Serve with tonnes of bread!