Ingredients:
2 garlic cloves, minced
1 tablespoon grated gingerroot
1/4 cup olive oil
1 teaspoon sesame oil
1 large red bell peppers, quartered and seeded
16 large basil leaves
2 ounces light feta ( not crumbled)
1 limes, quartered
fresh ground black pepper
basil leaves ( to garnish, I like to use the little sprigs at the top of the plant)
Directions:
To make dressing: place garlic, ginger, and oils into a small pan over medium heat. Cook just until the garlic turns white; do not allow garlic to brown. If garlic browns, toss out and start over. Transfer to a bowl and allow to cool to room temperature. The dressing may be made several hours in advance.
Roast the pepper quarters under a broiler until skin blackens and blisters. Wrap in damp paper towels and place in a small paper bag, folding top down to close. Allow to sit until cooled enough to handle, 15-20 minutes.
Peel, trim, and cut each quarter into halves.
Slice the feta into 8 slices.
On each of 4 salad plates, place one strip of pepper. Add a slice of feta, then top with 2 basil leaves. Repeat layers, fanning or arranging the layers so that each layer is visible.
Cover loosely with damp paper towels and refrigerate until ready to serve.
To serve, bring salads to room temperature. Drizzle the dressing over the salads and grind pepper over the top to taste. Garnish with a sprig of basil leaves and serve with lime wedges to squeeze over the salad.
Servings: 4
Time preparation: 40 min.
Time total: 55 min.