Chef David Kinch’s newest cookbook with Devin Fuller, At Home in the Kitchen (Ten Speed Press, a division of Penguin Random House), is the go-to for experiencing his recipes from home. Try this refreshing salad for a taste of summer on a plate.
At Home in the Kitchen by David Kinch
ROASTED RED PEPPER & ONION SALAD WITH MOZZARELLA & BASIL Serves 6
2 large unpeeled white onions Extra-virgin olive oil Salt 4 large red bell peppers 12 oz. fresh mozzarella, cut into 1⁄2-inch rounds Juice of 1 lemon Freshly ground black pepper 2 Tbsp. red wine vinegar 1 clove garlic, finely chopped 1 cup tightly packed small basil leaves (or large leaves cut with kitchen scissors)
Preheat your oven to 400F. Coat the onions with olive oil, sprinkle with a pinch of salt, and wrap them tightly in aluminum foil. Roast on a baking sheet for 45 minutes. Set aside to cool to room temperature.
Meanwhile, with your gas burner on high, set one of the bell peppers directly on the grate. Allow the outer skin to char thoroughly on each side, using tongs to rotate until the entire pepper is black, 10 to 15 minutes.
Roast one pepper at a time, or use all four burners to keep things extra exciting. You’ll want your fan on and the windows open either way.
Set the blackened peppers in a large bowl and cover with plastic wrap, then set aside to cool to room temperature.
Spread the mozzarella on a large serving platter with space between each slice. Add a squeeze of lemon juice, a drizzle of olive oil and a pinch each of salt and pepper. Set aside.
When the onions have cooled, remove them from the foil, reserving the pool of roasting liquid that’s formed at the bottom. Peel and cut them into quarters. Place them in a large bowl along with their roasting liquid, allowing the wedges to fall apart into individual slices.
When the peppers have cooled, use your hands to peel off their skin. Remove the stem, rip them in half and discard their seeds. Rinse with cold water and pat dry. Cut the peeled peppers into 1-inch-wide strips and mix them in with the onions, ½ cup olive oil, the vinegar, garlic, basil and a pinch of salt.
Arrange the bell pepper and onion mixture around the mozzarella.