Roasted Peppers and Almonds Salad
Number of Servings: 4
Salad Ingredients:
4-6 peppers (orange, red, yellow)
2 tablespoons (30 mL) chopped fresh flat-leaf parsley
2 tablespoons (30 mL) chopped green onions
Honey Almond Vinaigrette:
1 tablespoon (15 mL) olive oil
1 garlic clove, thinly sliced
1 shallot, minced or very thinly sliced
2-3 tablespoons (30-45 mL) sliced almonds
1 ½ tablespoons (25 mL) honey
1 ½ tablespoons (25 mL) sherry vinegar
Sea salt; freshly ground black pepper
Method:
- Prepare roasted peppers: Preheat broiler (or grill). Place all of the peppers on a large parchment-covered baking sheet. Broil (6 inches from element) for 5-6 minutes, or until the skin is starting to blister (watch carefully). Turn the peppers a little in order to expose new skin. Continue to broil to the ‘blister’ stage on all sides of the peppers. Continue this process until the peppers are completely ‘roasted’ – basically ‘blackened’ and ‘blistered’. Ensure complete roasting. With care, and using tongs, transfer the peppers to one or two large bowls. Tightly cover the bowls and let the peppers cool (approximately 1 hour). When the peppers are cool enough to handle, discard stems and seeds; peel off the skin (discard). The skin should slip off quite easily (If it doesn’t, they have not roasted long enough). Resist the temptation to rinse off the pepper pieces (loss of flavor). Cut the peppers into thin slices, or into bite-size chunks, and place in a bowl.
- In a sauté pan, heat the olive oil (low heat); add the thin slices of garlic, shallots, and sliced almonds. Sauté until just slightly golden – about 3-5 minutes over low heat. Add the honey and the sherry vinegar. Heat through. Remove from heat. Season to taste with a little salt and pepper.
- Pour vinaigrette over the roasted peppers; Chill. Allow peppers to come to room temperature prior to servings (more flavor). Just before serving, fold in chopped fresh parsley and green onions.
Questions and comments are always welcome alex@chilipeppersandpears.com [1]
