Yellow Bell Pepper Salad

Recipe Overview

Yellow Bell Pepper Salad is a composed vegetable plate built around roasted peppers, softened onion, marinated carrots, and aged ricotta. The basil oil adds perfume and depth, while raspberry mustard gives a gentle sweet-sharp accent that keeps the salad vivid and elegant.

Ingredients

• Red Bell Pepper — 150 g, roast whole, peel, julienneVEG-BELL-RED
• Yellow Bell Pepper — 150 g, roast whole, peel, julienneVEG-BELL-YELLOW
• Yellow Jumbo Onion — 120 g, sliced; blanch briefly, cool and pat dryTC-VEG-ONION-YELLOW
• Baby Carrots — 57 g, blanch until just tender; marinateTC-VEG-CARROT-001
• Baby Mixed Greens — 28 g, garnishmixed_greens
• Ricotta Salata / Aged Ricotta — 28 g, cubedTC-DAIRY-RICOTTA-SALATA-001
• Raspberry Mustard — 15 gCONDIMENT-RASPBERRY-MUSTARD-001
• Basil Oil — 13.5 g, drizzle at platingOIL-BASIL-AVOCADO-001
• Extra-Virgin Olive Oil — 13.5 g, for marinating carrotsOIL-0001
• Sea Salt — 1 pinch, to tasteSPICE-SALT-0001
• Freshly Ground Black Pepper — 1 pinch, freshly ground, to tasteSPICE-PEPPERCORN-BLACK


Preparation

Minimum production timing: 20 active prep min · 0 passive min · 20 cook min · 5 plating min · 8 cleanup min.
1. Blanch the baby carrots until just tender, then marinate them lightly with extra-virgin olive oil, sea salt, and black pepper.
2. Roast the whole peppers at 350°F (175°C), turning every 5 minutes for about 20 minutes, until softened and lightly blistered. Cover briefly so they steam, then peel and cut into julienne.
3. Blanch the sliced onion briefly, cool immediately, and pat dry.
4. In a bowl, combine the roasted peppers, onion, raspberry mustard, and cubed aged ricotta. Season carefully with salt and pepper.
5. Plate the pepper mixture neatly, garnish with the mixed greens and marinated carrots, drizzle with basil oil, and serve.
Story & Tuscany Cuisine Perspective

This salad is built on one of the Mediterranean kitchen’s greatest strengths: letting vegetables become luxurious through careful handling rather than heavy complication. Roasting peppers draws out their sweetness and gives them a silky texture that naturally feels generous and elegant.

At Tuscany Cuisine, this dish fits beautifully into the salad collection because it is colorful, clean, and plate-driven. The aged ricotta adds savory depth, the basil oil adds fragrance, and the carrots and greens keep the final composition lively.

It is a simple salad in structure, but a refined one in effect — ideal when you want vegetables to be the star of the plate.

Ready for Menu Builder & Production Use

This recipe is structured for your salad system with scalable quantities, inventory mapping, and metadata aligned for Menu Builder and future live kitchen workflows.

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Chef Notes

Let the peppers cool fully after roasting so they stay silky and easy to arrange. Use the basil oil lightly so it perfumes the plate without hiding the sweetness of the peppers.

Service Suggestions

• Serve cool or at room temperature for the best flavor expression.
• Excellent as a composed first course or elegant vegetable side.
• Finish with fresh cracked pepper just before serving.
• Works beautifully on buffet tables because of its color and clean structure.
Nutrition (per serving, estimate)

Calories	210 kcal
Protein	6 g
Carbohydrates	16 g
Fat	14 g
Fiber	4 g
Cholesterol	10 mg
Sodium	240 mg