RED PEPPER SALAD RECIPE RECIPES

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SWEET RED PEPPER SALAD RECIPE: HOW TO MAKE IT



Sweet Red Pepper Salad Recipe: How to Make It image

The garlic, oregano and olive oil give this salad a taste that's as bold as its color. We've eaten it as a side dish or piled high on garlic toast as an appetizer or snack. —Cookie Curci, San Jose, California

Provided by Taste of Home

Categories     Lunch

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 7

6 medium sweet red peppers
1/2 cup olive oil
1/4 cup chopped fresh parsley
2 to 3 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
Lettuce leaves, optional

Steps:

  • Place whole peppers on a broiler pan; broil 4 in. from the heat until skins blister, about 2-3 minutes. With tongs, rotate peppers slightly. Continue broiling and rotating until all sides are blistered and blackened. , Immediately place peppers in a brown paper bag. Close bag and let stand for 15-20 minutes. Peel off the charred skin and discard. Remove stem and seeds. Cut peppers into 1/4-in. wide strips. , In a large bowl, whisk the oil, parsley, garlic, oregano and salt. Add peppers; toss to coat. Cover and chill for 3-4 hours. Serve on lettuce if desired.

Nutrition Facts : Calories 194 calories, FatContent 18g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 102mg sodium, CarbohydrateContent 8g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 1g protein.

RED PEPPER SALAD RECIPE | GOOD FOOD



Red pepper salad Recipe | Good Food image

Red peppers are improved when prepared, dressed and left to marinate at room temperature for a few hours. This platter, served with crusty bread and good quality olives, is the makings of a perfect afternoon.

Provided by Andrew McConnell

Categories     Lunch

Total Time 2 hours

Yield SERVES 6

Number Of Ingredients 9

3 red capsicums
4 tbsp extra virgin olive oil
2 tsp capers
1 golden shallot, peeled and finely diced
1 clove garlic, peeled and finely chopped
1 tbsp best quality red wine or sherry vinegar
pinch of sugar
1 small handful parsley leaves, picked
sea salt to taste

Steps:

  • 1. Preheat the oven to 180C.

    2. Take the peppers and rub with one tablespoon of olive oil and place on a small baking tray lined with foil. Bake them in the oven for about 15 minutes, turning from time to time until blistered and starting to colour. Remove from the oven and leave to cool to room temperature.

    3. When cool enough to handle, halve the peppers lengthwise, remove the seeds and peel away the skin. It should come away easily. Take the clean flesh and cut into 1cm wide strips. As you slice the peppers, lie the strips on a serving platter all running the same direction.

    4. In a bowl stir together the remaining three tablespoons extra virgin olive oil, vinegar, shallots, garlic and a pinch of sugar. Pour this dressing over the peppers. Sprinkle the capers over the peppers and leave to marinate at room temperature for an hour or so. Just before serving, strew the peppers with the picked parsley leaves and sprinkle with a pinch of sea salt. Serve immediately.

    Serving suggestion: with my Pissaladiere (anchovy, onion and olive tart)

    Find more of Andrew McConnell's recipes in the Good Food Favourite Recipes cookbook.

    Order Now

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  • 1. Preheat the oven to 180C.

    2. Take the peppers and rub with one tablespoon of olive oil and place on a small baking tray lined with foil. Bake them in the oven for about 15 minutes, turning from time to time until blistered and starting to colour. Remove from the oven and leave to cool to room temperature.

    3. When cool enough to handle, halve the peppers lengthwise, remove the seeds and peel away the skin. It should come away easily. Take the clean flesh and cut into 1cm wide strips. As you slice the peppers, lie the strips on a serving platter all running the same direction.

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    Serving suggestion: with my Pissaladiere (anchovy, onion and olive tart)

    Find more of Andrew McConnell's recipes in the Good Food Favourite Recipes cookbook.

    Order Now

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