From the Cangshan Kitchen
Colorful Bell Peppers
Take Center Stage
Char them until the skins blister, peel them down to silky ribbons, and dress them in a warm balsamic agrodolce with garlic, capers, and golden raisins. Piled over creamy burrata with toasted pine nuts and basil, this is the pepper salad that earns a permanent spot in your rotation.
Charred Bell Pepper Salad with Burrata & Balsamic Agrodolce
What You’ll Need
• 4 bell peppers, assorted colors
• 3 tbsp extra-virgin olive oil, divided
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 garlic clove, thinly sliced
• 2 tbsp golden raisins
• 1 tbsp capers, drained
• 8 oz burrata, at room temperature
• ¼ cup toasted pine nuts
• Fresh basil, flaky salt, and cracked pepper
• Grilled bread, for serving
• 3 tbsp extra-virgin olive oil, divided
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 garlic clove, thinly sliced
• 2 tbsp golden raisins
• 1 tbsp capers, drained
• 8 oz burrata, at room temperature
• ¼ cup toasted pine nuts
• Fresh basil, flaky salt, and cracked pepper
• Grilled bread, for serving
1
CharRub whole peppers with 1 tbsp olive oil and roast at 475°F, turning occasionally, until the skins are blackened and blistered on all sides, about 25 minutes.
2
Steam & PeelCover the hot peppers for 10 minutes to loosen the skins, then peel, core, and seed them with a sharp paring knife and slice into silky ribbons.
3
Build the AgrodolceWarm the remaining oil with the garlic until fragrant, then add balsamic, honey, raisins, and capers. Simmer 2 minutes until glossy and just thickened.
4
MarinateToss the warm pepper ribbons in the agrodolce and let them rest at least 10 minutes — they’ll drink in the sweet-tart dressing as they cool.
5
AssembleTear the burrata over a platter, pile on the peppers, and finish with pine nuts, basil, flaky salt, and cracked pepper. Serve with grilled bread — and find more ideas in our recipe bank.
The Right Knife for the Job
KITA SERIES
Peeling & Paring Knife
This recipe lives or dies in step two. Lifting blistered skins, coring, and slicing silky roasted peppers into clean ribbons demands a nimble blade with real precision — exactly what the KITA SERIES Peeling & Paring Knife was designed for. Razor-sharp, perfectly balanced, and built for detail work.
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