Roasted Pepper Salad
Food and prop styling by Renee Muller and Janine Kalesis | Photography by Hudi Greenberger
Roasted Pepper Salad
When I demonstrated this salad in Manchester in the fall, the toaster oven did not operate properly and we had very charred (read: basically inedible!) peppers. I was grateful for my sense of humor and told the women to do as I say and not as I do! Thankfully the “gorgeous” English cucumber made up for it! Roasting the peppers enhances their inherent sweetness. The medley of textures and flavors is a real treat here. I make this salad almost every Shabbos and it’s always finished first.
YIELDS 6–8 SERVINGS
SALAD
- 1 red or orange pepper halved and seeded
- 1 yellow pepper halved and seeded
- 1 cucumber scrubbed cut in half lengthwise seeded (with a small spoon grapefruit spoon or melon scoop) and sliced
- 1⁄2 avocado diced
- 1⁄2 red onion diced
- a few handfuls of romaine lettuce shredded
DRESSING
- 1⁄2 Tbsp oil (this is not a mistake!)
- 1 Tbsp water
- 1 full Tbsp light mayo
- 1⁄2 tsp salt
- 1 clove garlic crushed
- 1⁄4 tsp paprika preferably in oil (Moroccan paprika)
- pinch cayenne pepper
- 1 Tbsp fresh lemon juice
- 1 Tbsp honey
Preheat oven to grill. Place pepper halves on a baking sheet and grill for approximately 10 minutes until blackened and charred. Remove from oven. Cool and peel the skin (you can put in a closed plastic bag for a few minutes for easy removal). You will need only half of each pepper. (See note.)
Cut pepper into smallish pieces. Place in a bowl. Add remaining ingredients. Toss together. Dress right before serving. Salad should not be prepared too far in advance.
Dressing: mix all ingredients together in a small bowl. Pour over salad. Mix well. Serve immediately.
Note For a very well-dressed salad you might want to double the dressing. Dressing can be made a few days in advance.
Tip Add your remaining roasted pepper halves to mayo if desired or chop and add to your tuna sandwich. It’s a delicious combo!
(Originally featured in Family Table, Issue 496)
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