LIFESTYLE → RECIPES

Roasted Pepper Salad

The medley of textures and flavors is a real treat in this colorful salad with peppers roasted and charred to enhance their inherent sweetness

By Brynie Greisman

2 min read June 15, 2016

salad

Food and prop styling by Renee Muller and Janine Kalesis | Photography by Hudi Greenberger

Roasted Pepper Salad

When I demonstrated this salad in Manchester in the fall, the toaster oven did not operate properly and we had very charred (read: basically inedible!) peppers. I was grateful for my sense of humor and told the women to do as I say and not as I do! Thankfully the “gorgeous” English cucumber made up for it! Roasting the peppers enhances their inherent sweetness. The medley of textures and flavors is a real treat here. I make this salad almost every Shabbos and it’s always finished first.

YIELDS 6–8 SERVINGS

SALAD

1 red or orange pepper halved and seeded
1 yellow pepper halved and seeded
1 cucumber scrubbed cut in half lengthwise seeded (with a small spoon grapefruit spoon or melon scoop) and sliced
¹⁄₂ avocado diced
¹⁄₂ red onion diced
a few handfuls of romaine lettuce shredded

DRESSING

¹⁄₂ Tbsp oil (this is not a mistake!)
1 Tbsp water
1 full Tbsp light mayo
¹⁄₂ tsp salt
1 clove garlic crushed
¹⁄₄ tsp paprika preferably in oil (Moroccan paprika)
pinch cayenne pepper
1 Tbsp fresh lemon juice
1 Tbsp honey

Preheat oven to grill. Place pepper halves on a baking sheet and grill for approximately 10 minutes until blackened and charred. Remove from oven. Cool and peel the skin (you can put in a closed plastic bag for a few minutes for easy removal). You will need only half of each pepper. (See note.)

Cut pepper into smallish pieces. Place in a bowl. Add remaining ingredients. Toss together. Dress right before serving. Salad should not be prepared too far in advance.