Roasted Red Pepper Salad

Here's another recipe from our Housewarming Extravaganza. (to see the complete menu, go here)

I made this salad a couple days in advance, and it was an excellent topping for our Artisan Bread Crostini. It was perfect for a buffet table because you serve it at room temperature.

The recipe comes from My Kitchen in Spain cookbook. The most difficult thing about this dish is seeding the peppers, other than that it's quite simple. Enjoy!


Roasted Red Pepper Salad
Ensalada de Pimientos Asados

This simple and versatile salad is a favorite at tapas bars, where it is sometimes layered on toasted triangles of bread brushed with olive oil and topped with an anchovy fillet. I also like roasted peppers as a starter or an accompaniment to grilled foods, such as tuna, chicken, or pork, and as a filling or condiment for sandwiches. This dish can be made well in advance and refrigerated, but serve at room temperature.

6 medium red bell peppers (or a combination of red and green)
1 garlic clove, minced
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt and freshly ground black pepper

Roast the peppers under a broiler, turning them until charred on all sides, 25 to 30 minutes. Remove to a bowl and cover. Let stand 1 hour.

Peel off the skin from the peppers and cut out the stems and seeds and discard. Tear or cut the peppers into strips and put on a serving plate (or in a bowl). Add the garlic, oil, vinegar, salt and pepper. Toss gently.