Recipe courtesy of Todd English

Roasted Red Pepper Salad

Name: Roasted Red Pepper Salad
Prep time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Ingredients: 6 large roasted red bell peppers, julienned; 1 large red onion, peeled and thinly sliced; 3 scallions, finely chopped; 1 garlic clove; 2 tablespoons grated lemon zest; 1 teaspoon Hungarian paprika; 1 teaspoon ground cumin; 2 teaspoons chopped fresh rosemary leaves; 1/4 teaspoon tumeric; Pinch cayenne pepper; Pinch cinnamon; Pinch nutmeg; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 3 tablespoons fresh lemon juice; 1/2 cup olive oil

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Level: Easy
Total: 45 min

Prep: 45 min

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Ingredients

6 large roasted red bell peppers, julienned

1 large red onion, peeled and thinly sliced

3 scallions, finely chopped

Dressing:

1 garlic clove

2 tablespoons grated lemon zest

1 teaspoon Hungarian paprika

1 teaspoon ground cumin

2 teaspoons chopped fresh rosemary leaves

1/4 teaspoon tumeric

Pinch cayenne pepper

Pinch cinnamon

Pinch nutmeg

1 teaspoon kosher salt

1/2 teaspoon black pepper

3 tablespoons fresh lemon juice

1/2 cup olive oil

Directions

Place the peppers, onion and scallions in a medium size mixing bowl. To make the 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. Gradually add the olive oil, one tablespoon at a time. Pour the dressing over the vegetables and toss to combine.