2 large red bell peppers
2 tablespoons olive oil
1 to 2 tablespoons horseradish (to taste)
Coarse salt and freshly ground pepper
A few drops of white wine vinegar
Coat the red peppers with some of the oil and place on the grill, turning occasionally until the skins are lightly charred. Remove from grill and place in a bowl, tightly covered with plastic wrap. After letting it sit for about 10 to 15 minutes, peel the skins off the peppers, trimming off all the black scorched parts. Open with a knife and remove stem and seeds. Cut into quarters.
In a blender, place pepper filets, salt, pepper and horseradish. Blend until smooth Add the vinegar and the remaining olive oil. Blend again. The sauce should be kept at room temperature until needed.
One good way to jazz up your salads is by adding toasted nuts. Martin uses hazelnuts in this salad recipe from Kali’s Court.
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