Roasted pepper salad

Name: Roasted pepper salad
Ingredients: 5 large red pointed peppers; 1 tablespoon coarse salt; 1 teaspoon sugar; 1 teaspoon fine salt; 1/8 teaspoon ground lemon white pepper; 2 tablespoons olive oil; 1 tablespoon vinegar; 30 ml pepper juices; 15 ml water (as needed)

Salad - Roasted pepper salad by Rodica B. - Recipia

Flame-roasted peppers give this roasted pepper salad soft, slightly smoky flesh, while the dressing stays tart, with lemon white pepper. I take the time to peel the thin skin off each pepper too; the oil, vinegar and juices they release come together into a tart dressing, with the lemon white pepper staying subtle and the slices glossy and soft. Prep: 20 minutes. Cook: 25 minutes. Rest: 35 minutes. Total time: 80 minutes. Serves: 4. About 130 kcal and 2 g protein per serving.

Ingredients

For the salad

5 large red pointed peppers
1 tablespoon coarse salt

For the dressing

1 teaspoon sugar
1 teaspoon fine salt
1/8 teaspoon ground lemon white pepper
2 tablespoons olive oil
1 tablespoon vinegar
30 ml pepper juices
15 ml water (as needed)

Preparation

1. Set the large red pointed peppers on a grill over the flame and roast for 25 minutes, turning them on all sides, until the skins are blackened. 2. Put them on a platter or wooden board, sprinkle with 1 tablespoon coarse salt and leave to cool for 20 minutes. 3. Peel the peppers under cold running water. Remove the stems, seeds and ribs, save the juices they release and put the peppers in a salad bowl. 4. Mix the sugar, fine salt, ground lemon white pepper, olive oil and vinegar in a bowl until the salt and sugar dissolve. Add 30 ml of the pepper juices; if there isn't much juice, use 15 ml of water too to dilute the vinegar. Taste and adjust the dressing. 5. Pour the dressing over the peppers and refrigerate the salad for at least 15 minutes before serving.

Notes

Red bell peppers can replace the pointed peppers; choose meaty ones that are similar in size, since thinner ones blacken faster. The salad is suitable for fasting and goes well with Meri's bean stew with smoked pork knuckle; alongside a stew, it goes about as well as tomato salad. Covered, it keeps in the fridge for up to 3 days. I make it while the main dish is cooking, then take it out when I set the table, not right before we sit down. On a charcoal grill, the peppers roast more slowly than over a flame, and very large ones need extra time compared with small ones. When choosing them, look for smooth skin and thick flesh; soft or wrinkled peppers tear more easily when peeled.