SWEET RED PEPPER SALAD RECIPE: HOW TO MAKE IT
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
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 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
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.
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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.
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.
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