ROASTED PEPPER SALAD
This recipe for roasted pepper salad is courtesy of David Tanis and can be found in his "A Platter of Figs and Other Recipes" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
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 RED PEPPER DRESSING
This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables.
Provided by Sarah Agrella
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 2.6 g, Fat 14.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 146.2 mg, Sugar 1 g
ROASTED-PEPPER SALAD
Categories Salad Appetizer Side Roast Vegetarian Quick & Easy Basil Bell Pepper Summer Vegan Capers Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toss together all ingredients and let stand, covered, 1 hour for flavors to develop.
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
ROASTED PEPPER SALAD
Serve with Yukon Gold Potato Blini from chef Thomas Keller's "The French Laundry Cookbook."
Provided by Martha Stewart
Categories Appetizers
Yield Makes enough for 3 dozen small blini
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper; set aside. Halve peppers lengthwise; trim and discard ribs and seeds. Brush peppers with olive oil and place cut side down on prepared baking sheet. Bake until softened and skin has loosened from the flesh, 15 to 20 minutes.
- Transfer to a bowl and cover with plastic wrap; let steam to loosen skin. When peppers are cool enough to handle, peel off skin and discard any remaining seeds or ribs. Finely chop peppers and transfer to a medium bowl.
- Add 2 tablespoons olive oil to peppers along with chives and vinegar; season with salt and pepper and toss to combine.
ROASTED SWEET PEPPER SALAD
Steps:
- Preheat oven to 300 degrees F. Rub the peppers lightly with olive oil and place on a sheet pan in the oven. Turn the peppers now and then until the skin blisters. Place in an ice bath. When cool, peel the peppers and remove the seeds. Julienne into 1-inch strips. Peel and cut onion into very thin slices. Chop the basil roughly. Place the garlic in a mortar and crush along with the remaining olive oil. Place all the ingredients in a mixing bowl, add salt, pepper and vinegar and toss gently. Serve cold or at room temperature.
ROASTED RED PEPPER SALAD
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the peppers, celery, zucchini and corn.
- Mash the garlic with the mayonnaise, and season to taste with lemon juice, mustard, salt and freshly ground black pepper.
- Combine vegetables with dressing.
CORN AND ROASTED RED PEPPER SALAD
This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal.
Provided by unsane1047
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 55 g, Fat 5.6 g, Fiber 5 g, Protein 6.3 g, SaturatedFat 0.8 g, Sodium 210.5 mg, Sugar 23.3 g
ROASTED PEPPER SALAD
Categories Salad Leafy Green Herb Pepper Vegetable Appetizer Vegetarian Low Cal Lunch Arugula Bell Pepper Summer Vegan Thyme Capers Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Put bell peppers on rack of broiler pan about 5 inches from heat and broil, turning occasionally with tongs, until skins are blackened, about 15 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle.
- Peel peppers over bowl (to catch any liquid) and discard stems and seeds. Cut peppers lengthwise into 1-inch-thick strips and add to liquid in bowl with vinegar, thyme, and capers.
- Add salt and pepper to taste and toss.
- Divide arugula among 4 plates. Top with peppers and drizzle with any remaining dressing. Serve at room temperature or chilled.
ROASTED PEPPER SALAD
Here's a versatile, pretty side that will go with a summer full of entrées! -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the tomatoes, basil, garlic, vinegar, salt and pepper. Spoon into pepper halves., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 400° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 51 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 233mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
PAINTED DESERT ROASTED PEPPER SALAD
I made this as part of a special dinner for someone, and both of us thought it was exceptionally good. And it looks so impressive. I wish I had a digital camera! I couldn't find the fresh chiles, so I substituted some canned poblanos I had. But I will try it with the fresh chilies as soon as I can find them. I also had some of those new guacamole tortilla chips in the house, so I crushed up a few and sprinkled maybe a tablespoon or so on top of each serving. Even plain tortilla chips would work, but you don't need them. However, I liked the little bit of crunch it gave the salad. I estimated the time not including roasting the peppers. I found the recipe at Recipegoldmine on the web.
Provided by Charmed
Categories Peppers
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- DRESSING: In a blender, purée the oils with the garlic and onion.
- Strain into a large jar with a lid.
- Add the remaining dressing ingredients to the jar.
- Cover and shake well, then refrigerate for at least 30 minutes.
- ROASTED PEPPERS SALAD: Slice the roasted chiles and roasted bell peppers into ribbons, 1/2 inch thick.
- Arrange them decoratively on a serving platter, then pour the dressing over the chiles and peppers.
- Sprinkle the cheese over the pepper mixture and garnish around the edges with the lettuce.
- NOTE: I did not have mexican oregano, so I used epazote, and liked the results very much.
- Other possible substitutions could be savory, regular oregano, thyme, rosemary, or summer savory.
- I used about 2-3 tablespoons of shredded Monterey Jack cheese per serving, and I felt that was the perfect amount.
- Although the recipe did not state it, I topped it with a little bit of crushed guacamole-flavored tortilla chips.
- You could do the same with regular tortilla chips too, if desired.
Nutrition Facts : Calories 412, Fat 41, SaturatedFat 5.5, Sodium 297.9, Carbohydrate 11.8, Fiber 2.3, Sugar 5, Protein 2
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