Serves 4 to 6
This salad was born out of the great bounty of fresh peppers available in Sonoma county north of the Golden Gate Bridge. People usually think of Sonoma county in the context of grapes only, but she also produces a prodigious amount of table vegetables and her peppers are magnificent. With a climate similar to that of Provence, in southern France, the cuisine is likewise similar.
½ cup red wine vinegar
¼ cup olive oil
4 to 6 cloves of roasted garlic, minced
1 tablespoon Sweet and Hot Brown Mustard or to taste
1 each, red, green, orange and yellow bell pepper, roasted
1 or 2 Anaheim chilies, roasted
1 Jalapeño or Serrano chili, roasted (or to taste)
1 medium size sweet purple onion, peeled and cut into thin rings
1, 6-oz can of pitted black olives
About a cup of crumbled Feta cheese
¼ cup chopped fresh cilantro
About 1 teaspoon very finely minced fresh rosemary
Fresh coarse ground black pepper to taste
Put the first 4 ingredients in the bottom of a salad bowl and whisk together well. Seed all the peppers and chilies. Cut the roasted bell peppers into thin julienne and cut the Anaheim chilies into this rings. Mince the Jalapeño or Serrano. Do not chop the olives, but using the flat of your knife, crush them. Put all ingredients into the bowl and toss gently. Chill before serving.