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Sauteed Pepper Piperade with Kohlrabi Slaw, Artichoke Vinaigrette & a Chopped Egg Mimosa


Chef Raymond Ost


1 Red Pepper, Julienne (Medium Size)
1 Green Pepper, Julienne (Medium Size)
1 Orange Pepper, Julienne (Medium Size)
1 Yellow Pepper, Julienne (Medium Size)
1 Red Pepper, Julienne (Large)
1 Tbsp. Chopped Garlic
1 Kohlrabi, Peeled & Julienne (Large)
4 oz. Wilson Farm Artichoke Vinaigrette
4 Plum Tomatoes, Diced small
1/2 bu. French Parsley


In a large hot frying pan, add olive oil and saute the onions and garlic for 2 minutes. Then add all the pepper juliennes and let sweat for 5 minutes. Add diced tomatoes, and let them sweat for another 5 minutes. Season with salt and pepper. Reserve warm.
In a mixing bowl add kohlrabi and the artichoke vinaigrette. Toss and reserve.
Place the warm pepper ragu in the center of a beautiful plate. Top with the kohlrabi slaw.
Sprinkle with diced hard-boiled eggs and top it with fresh French parsley.