This is one of the salads that I make frequently. For some reason, although people always ask me how I make it, I have never put the recipe in any of my cookbooks. Grilling the peppers softens the pulp and brings out the natural sweetness. Sometimes the peppers are mixed with eggplants and tomatoes in North African salads, such as the salade juive (recipe follows) or the tchoukchouka (see page 94). Sometimes they are served alone. For Rosh Hashanah and dinner parties, I love to serve the colorful combination of red peppers, carrot salad (see page 112), and roasted beet salad (see page 108).
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
