4 Pepper Salad Recipes

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

QUICK THREE-PEPPER SALAD

Steps:

• In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving.

ROASTED PEPPER SALAD

Steps:

• Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the peppers with tongs to prevent overcooking. (If you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Spread peppers on a baking sheet and let cool.
• When peppers are cool enough to handle, halve peppers crosswise and remove stems, ribs, and seeds; scrape away charred skin. Slice peppers into 1-inch-thick strips and transfer to a large bowl. Season with salt and pepper; toss to combine.
• Using the flat side of a large knife, crush garlic. Sprinkle garlic with salt and continue crushing with the flat side of the knife until a paste is formed. Add to bowl with peppers, along with capers and vinegar. Drizzle with olive oil and toss until well combined. Let salad stand at room temperature until ready to serve.
• To serve salad, season with salt and pepper and drizzle with more oil, if desired. Garnish with olives and basil.

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS

Steps:

• Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
• Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the

4 BEAN SALAD

Steps:

• Mix dressing add all beans drained and rinced.
• refrigerate toss every once in a while, refrigerate at least overnight.

ROASTED RED BELL PEPPER AND FENNEL SALAD

Steps:

• Char bell peppers over open flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips.
• Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to blend. Season to taste with salt and pepper. (Peppers and dressing can be made 1 day ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.)
• Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl.
• Divide greens among 4 plates. Arrange fennel and red peppers over. Sprinkle reserved fennel fronds, olives, and Parmesan shavings over. Sprinkle with salt and pepper and serve.

PEPPER SALAD

Steps:

• Seed peppers and cut into strips. Place peppers in a large baking pan. Add garlic cloves. Sprinkle with salt, pepper and half of the lemon juice. Toss slightly to distribute the seasonings.
• Broil on the top rack (closest to the heat source) stirring occasionally until all peppers are soft and some are slightly charred, about 20 min. Place peppers and any accumulated liquid into a bowl or container. Add remaining lemon juice and toss well.
• Serve this salad warm or after it has been refrigerated for at least a few hours. Toss before serving.

BELL PEPPER SALAD

Steps:

• Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.

SUMMER PEPPER SALAD

Steps:

• In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

PEPPERY SALAD

Steps:

• Place the steak seasoning and vinegar in the bottom of a small bowl then whisk in extra-virgin olive oil and let dressing stand 10 to 15 minutes.
• Add the radishes, peppers, pickled vegetables, arugula and parsley to a salad bowl. When you're ready to serve the salad, dress it, toss and season it with salt, if necessary, to taste.

RED PEPPER SALAD

Steps:

• Beat oil and vinegar with wire whisk or fork. Beat in basil, oregano and pepper.
• Wash, seed and cut pepper into julienne strips.
• Wash, trim off stem ends and slice mushrooms.
• Wash and slice scallions thinly.
• Add vegetables to dressing; stir well.

ROASTED RED BELL PEPPER SALAD

Steps:

• Char peppers over open flame or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips.
• Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Return to room temperature before serving.

MARINATED ROASTED PEPPER SALAD

Steps:

• Place bell peppers directly over a gas flame and cook, turning with tongs, until charred all over.
• Wrap each pepper in a paper towel, transfer to a bowl, and cover tightly with plastic wrap. Let stand until cool enough to handle, about 10 minutes, then rub off skins with a paper towel. Do not run peppers under water or you will wash away the flavor. Cut peppers into quarters and remove seeds and veins and discard.
• Transfer to a bowl and toss with oil and vinegar. Season with salt and pepper. Add basil and toss gently to combine. Serve immediately or refrigerate, covered, up to 3 days. If refrigerating, bring to room temperature and wait until just before serving to add basil.

ROASTED BELL PEPPERS SALAD

Steps:

• You may use any color combination of peppers as long as there are 4 peppers to each recipe.
• Roast and peel peppers: Put peppers on a foil-lined cookie sheet and place them directly under the broiler.
• Leave them there until the skins turn black, then turn them with tongs.
• When all sides are black, remove them to a small paper bag and fold shut.
• Leave for 15-20 minutes before picking off the skin and removing the seeds.
• Cut each pepper into strips and place in a shallow dish.
• Combine all other ingredients in a small saucepan and bring to a simmer.
• Pour over the peppers.
• Allow to cool and refrigerate.
• Bring back to room temperature before serving.