Antipasto Salad With Basil Dressing Recipe

• 2 lrg red bell peppers
• 1 c. fresh basil leaves - (packed)
• 1 x garlic clove
• 1/2 tsp salt
• 3/4 c. extra-virgin extra virgin olive oil
• 1/2 lb thinly-sliced prosciutto
• 2 x balls fresh water-packed mozzarella cheese - (8 ounce ea) liquid removed, and thinly sliced into rounds
• 4 lrg tomatoes thinly sliced
• 6 x hard-boiled Large eggs shelled, and sliced into 1/4"-thick rounds
• 1/4 c. Kalamata olives pitted, and coarsely minced (or possibly other brine-cured black olives)

1. Char peppers directly over gas flame or possibly under broiler till blackened on all sides.
2. Enclose in paper bag; let stand 10 min.
3. Peel, seed, and slice peppers thinly.
4. Combine basil leaves, garlic, and salt in processor and blend to coarse puree.
5. With machine running, gradually blend in oil.
6. Transfer basil oil to small bowl.
7. (Peppers and basil oil can be made 1 day ahead.
8. Cover separately and chill.)
9. Arrange prosciutto around edge of platter.
10. Arrange cheese slices within circle of prosciutto and tomatoes within circle of cheese.
11. Tuck in egg slices; top with pepper strips.
12. Sprinkle salad with olives; drizzle with some basil oil.
13. Serve with remaining basil oil.
14. This recipe yields 6 servings.
15. Comments: Roasted bell peppers, prosciutto, and olives are added to the classic Italian trio of tomatoes, mozzarella, and basil.
16. Serve with plenty of crusty country bread.

red bell peppers, fresh basil, garlic, salt, extravirgin extra virgin olive oil, water, tomatoes, eggs, olives

Taken from cookeatshare.com/recipes/antipasto-salad-with-basil-dressing-65809 (may not work)