Roasted Pepper Salad with Sour Cream, Walnuts, and Garlic Sauce

Name: Roasted Pepper Salad with Sour Cream, Walnuts, and Garlic Sauce - Matilda H.
Ingredients: 1.5 to 2 kg bell peppers; 150 to 200 ml sour cream; 50 g walnut kernels; roasted and coarsely chopped; 3; 4 garlic cloves; crushed; 100 ml olive oil; lemon juice; to taste; salt

Salad - Roasted Pepper Salad with Sour Cream, Walnuts, and Garlic Sauce by Matilda H. - Recipia

To prepare a delicious roasted pepper salad with garlic sauce, start by roasting the peppers. Choose red or green peppers, preferably meaty and juicy ones. Place them on a baking tray and roast them at a temperature of about 200 degrees Celsius until the skin turns black and the peppers are well softened. This will take about 30-40 minutes, depending on the size of the peppers. Once they are ready, take them out of the oven and sprinkle with salt to enhance their flavor. Then, cover them with a lid or plastic wrap in a bowl, letting them cool for about an hour. This step is essential to facilitate the peeling of the skin. After they have cooled, peel the peppers, being careful not to lose any of their delicious flesh. Place them in a strainer to drain well from excess juice, so the salad will have a pleasant consistency and not be too watery. While the peppers are draining, prepare the garlic sauce, which will be the key ingredient of this recipe. Chop a few cloves of garlic, add a little salt, and start mashing them with a pestle or fork until they become a paste. As you continue to mix, gradually add olive oil, stirring continuously to achieve a creamy emulsion. Finally, add a little water to obtain a more pourable texture. Once the garlic sauce is ready, add lemon juice to taste, sour cream, and ground nuts, mixing well. The nuts will add a crunchy note and a special flavor to the sauce, while the sour cream will make the garlic sauce creamier and richer. Place the drained peppers in the serving bowl with the tops facing down, allowing the sauce to settle evenly over them. Generously pour the garlic sauce over the peppers, ensuring that each pepper is well covered. After this step, refrigerate the salad for at least 30 minutes, allowing the flavors to blend and intensify. This roasted pepper salad with garlic sauce is perfect to be served on its own, but it also pairs wonderfully with meat dishes, such as grilled steaks or meatballs. The velvety texture of the peppers, combined with the intense flavor of the garlic sauce, will make this dish an ideal choice for any meal.