Cooking Instructions
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Step 1
Add the
Garlic Infused Olive Oil (1/3 cup)
, juice from
Lemon (1/2)
,
Stone Ground Mustard (1 Tbsp)
,
Apple Cider Vinegar (1/2 tsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
to a small mixing bowl and whisk until combined. Set aside.
Step 2
Chop the
Red Bell Pepper (1)
and
Yellow Bell Pepper (1)
in half lengthwise and remove the seeds and stems. Lay skin side down on a hot grill over medium heat. Place the
Gluten-Free Bread (2 slices)
on the grill now as well. Grill 2-3 minutes on each side until bread and peppers are blackened, but not burnt.
Step 3
While the peppers and bread are grilling, slice the
Cucumber (1)
into rounds and remove seeds if desired.
Step 4
Arrange
Baby Kale (2 cups)
on a serving platter, then arrange cucumber slices,
Cherry Tomatoes (1 cup)
, and
Kalamata Olives (1 cup)
on top.
Step 5
Once the bread and peppers are cool enough to handle, roughly chop the peppers and tear apart the bread, arranging on top of the already plated vegetables.
Step 6
Garnish with
Fresh Basil (to taste)
leaves and drizzle with stone ground mustard dressing.
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