Roasted Red Pepper Salad with Harissa

Roasted peppers can be tossed with dressing 1 day ahead and chilled, covered. Bring to room temperature before proceeding.

Total Time:
1 hr 5 min
Prep:
15 min
Inactive:
20 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 6 medium red bell peppers (2 pounds)
  • 1/4 cup raisins
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/4 teaspoons harissa
  • 1/2 teaspoon fine sea salt
  • 1/4 cup olive oil
  • 1/3 cup finely chopped walnuts, toasted
Directions
  • Preheat broiler.

  • Arrange peppers on a broiler pan and broil peppers about 2 inches from heat, turning occasionally with tongs, until skins are blackened, 20 to 30 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and quarter each lengthwise.

  • While peppers are broiling, soak raisins in 1 cup hot water 15 minutes, then drain well in a sieve. Whisk together lemon juice, harissa, and sea salt, then whisk in oil until combined well.

  • Toss peppers with dressing and sprinkle with raisins and walnuts.


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    Not what you're looking for? Try:

    Roasted Red Pepper Salad

    Recipe courtesy of Amy Finley