INGREDIENTS

INSTRUCTIONS

ROASTING BELL PEPPERS AND CH
1. If using sea scallops, trim away any tough muscle. Steam bay or sea
scallops over, not in, a large pot of boiling salted water until they taste
done (bay scallops take only 1 minute or less; sea scallops 3 to 5
minutes). Cut sea scallops into quarters; leave bay scallops whole. Moisten
with 2 tablespoons of the Herb Vinaigrette; cover and refrigerate.
2. Trim green bean tips. Cook in a large pot of boiling salted water until
crisp-tender (5 to 7 minutes). Drain and plunge into a bowl of ice water to
stop the cooking. When beans are completely cool, drain again. Cut into
1/2-inch pieces.
3. In a medium saucepan over high heat, bring 3 cups salted water to a
boil. Add wheat, cover, and remove from heat; let stand 30 minutes.
4. Roast peppers according to directions on Roasting Bell Peppers and
Chiles provided below. Peel and dice.
5. In a large bowl combine peppers, tomatoes, cabbage, zucchini, green
onions, cracked wheat, green beans, and scallops. Add remaining Herb
Vinaigrette; toss with a fork to blend. Cover and refrigerate at least 2
hours or up to 12 hours.
6. Remove salad from refrigerator 30 minutes before serving. Wash and dry
hearts of butter lettuce. Arrange lettuce leaves on a large serving
platter. Spoon cracked wheat mixture onto center of platter.
Herb Vinaigrette: In a bowl combine chile, parsley, mint, cilantro, and
vinegar. Whisk to blend; let stand 5 minutes. Gradually whisk in olive oil.
Season with salt and pepper.
Makes about 1-3/4 cups. To remove the papery outer skin of bell peppers and
chiles, first blister the skin thoroughly, then let the vegetables steam
until cool in a tightly closed bag. Peeled bell peppers are delicious in
salads, pasta dishes, and sandwiches; peeled whole chiles can be seeded and
stuffed, minced, or pureed for use in such dishes as salsas, soups, and
stews.
1. Char peppers over an open gas flame or charcoal fire or under a broiler.
Turn often until blackened on all sides. Transfer peppers to a paper or
plastic bag; close and let steam until cool (15 to 20 minutes).
2. Peel peppers; halve; remove stem and seeds. Lay halves flat and use dull
side of a small knife to scrape away any bits of black skin and stray
seeds.
Recipe By     : the California Culinary Academy
From: Dscollin@aol.Com                Date: Thu, 16 Feb 1995 14:20:55 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”