Roasted Bell Pepper Salad
The secret here is patience during the sweating phase. By trapping the steam inside a bowl, you ensure the charred skin slips off effortlessly without tearing the tender, roasted flesh underneath.
Commit to the char
Don't fear the blackened skin; it is the only way to achieve the necessary sweetness. If you pull them off the fire too early, the texture will remain rubbery.
- tongs
- large glass bowl
- plastic wrap or tight-fitting lid
- baking sheet
What goes in.
- 4 largebell peppers (red and yellow)
- 2 clovesgarlic, thinly shaved
- 3 tbspextra virgin olive oil
- 1 tbspred wine vinegar
- 1 tspkosher salt
- 1 small bunchfresh parsley, chopped
Trapping the heat
Immediately transfer the blistered peppers to a bowl and cover tightly. The steam loosens the burnt skin from the pulp, making the cleanup process seamless.
The method.
Char the peppers
Place peppers directly over a gas flame or under a broiler. Turn them frequently with tongs until every side is blackened and blistered, about 10–15 minutes.
Sweat the skins
Put the hot, charred peppers into a bowl and cover immediately. Let them sit for 30 minutes until cool enough to handle.
Peel and seed
Rub the blackened skin off with your fingers or a paper towel. Remove the stems and seeds, then tear the flesh into wide, rustic strips.
Marinate
Toss the pepper strips in a bowl with the olive oil, vinegar, garlic, and salt. Let the mixture sit at room temperature for at least 20 minutes before serving to allow the flavors to marry.
Other turns to take.
Capri Style
Add torn fresh mozzarella balls and a handful of pitted black olives to the salad before serving.
Anchovy Punch
Melt two anchovy fillets into the olive oil before tossing with the peppers for a deep, salty backbone.
When it doesn't go to plan.
Do not rinse the peeled peppers under water, as you will wash away the flavorful juices clinging to the flesh.
Use a mix of red, yellow, and orange peppers to balance the visual appeal.
If you have leftover oil in the bowl after the peppers are gone, save it for dressing tomorrow's greens.
The ones that keep coming up.
Can I do this in the oven instead of over a flame?
Yes, roast them at 450°F (230°C) for about 30 minutes, turning once, until the skins are wrinkled and charred in spots.
How long will this last?
It keeps in the refrigerator for up to three days, and the flavor actually improves on the second day.
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