Serves 4
Ingredients
1 pound Padron peppers (or Anaheims)
1 tablespoon extra-virgin olive oil
1/4 cup sliced almonds, toasted
1/4 pound good quality feta
2 tablespoons rosemary oil (see recipe)
Pinch coarse sea salt
Squeeze lemon juice
Directions
Preheat oven to 400. In a large saute pan, heat the olive oil over high heat. Lightly brown the peppers in the pan and place the pan with the peppers in the oven for about 10 minutes, shaking the pan once or twice.
Turn the peppers into a large bowl and toss well with the remaining ingredients. Serve immediately.
Rosemary Oil
Makes 1 cup.
Ingredients
1 cup extra-virgin olive oil
5 sprigs rosemary, bruised with the back of a knife
5 cloves garlic, peeled and crushed
Pinch salt
Directions
In a small saucepan, combine all the ingredients. Over very low heat, bring the oil to a gentle simmer, and cook 10 minutes. Do not allow the garlic to color. Cool the mixture completely, then strain it. Refrigerate until ready to use.
