North African Roasted Red Pepper Salad With Lemon And Garlic Recipes

ROASTED RED PEPPER SALAD

Steps:

• Juice the lemon over a medium-sized glass bowl, discarding any seeds. Add the cumin, cinnamon, paprika, and chili powder, and whisk in the olive oil. Toss in the red pepper strips and season, to taste, with salt and pepper. Add the chopped fresh parsley and serve at room temperature.

MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
• Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
• Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
• Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.

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.

ROASTED RED PEPPER SALAD

Steps:

• Place the peppers, onion and scallions in a medium size mixing bowl.
• Dressing:.
• Place all the dressing ingredients, except for the olive oil, in a blender or a food processor fitted with a steel blade and blend. Blend. Gradually add the olive oil, one tablespoon at a time.
• Pour the dressing over the vegetables and toss to combine.

SPANISH GREEN SALAD WITH ROASTED RED PEPPERS AND PRESERVED LEMON

Steps:

• Cut up the red peppers into quarters, drizzle with some olive oil, and place under broiler to roast. Once the skins are somewhat blackened, remove from heat and cover so that the skins can come loose.
• Slice the garlic cloves (preferably large Russian red - use more cloves if they are small) and saute them in 2 T of olive oil. Pour the oil and the browned sliced garlic into a container and set aside.
• Thinly slice the fennel bulb. Saute it briefly in the saucepan you made the garlic inches.
• The lemons are for making quick preserved lemons. Juice one lemon and put it in a saucepan with a T of salt and 1/2 T of sugar. Take the second lemon and slice it very thinly and put it in the lemon juice mixture in the saucepan. Bring to a boil, then reduce heat and let simmer, covered, for 10 minutes.
• Clean and roughly chop the head of romaine and place it in a large salad bowl with room for tossing. Grate the carrot and add it to the bowl. Chop the roma tomatoes into large pieces and add to the bowl as well. Add the sauted fennel.
• Peel the roasted peppers, cut them into strips and add them to the salad bowl.
• Combine the preserved lemon slices with the olive oil and garlic chips. Add a T or two of the lemon liquid and more olive oil, mix it a bit and let the garlic and lemon flavours mix.
• Pour over the salad, add the olives, and toss thoroughly so the oil and lemon coats everything. Add fresh ground pepper and salt to taste, adding more olive oil and reserved lemon liquid as needed.
• Let the salad sit in the fridge for at least an hour so the flavours can combine, then serve.

NORTH AFRICAN ROASTED RED PEPPER SALAD WITH LEMON AND GARLIC

Steps:

• Put the peppers on a hot grill or a gas grill, turning them with a prong as they char, or put them in a 450-degree oven on a cookie sheet for about 20 minutes. Using tongs, transfer the peppers to a plastic bag and seal it. When they are cool, peel them, and remove the seeds and stems.
• Cut the peppers lengthwise into strips, and put them in a medium bowl. Mince the garlic, toss in with the peppers, and sprinkle the lemon juice over all. Gradually add the olive oil. Sprinkle with cilantro, basil, or mint, and salt and pepper to taste.