Roasted Red Pepper Salad with Harissa

recipe image

Active time: 40 min Start to finish: 1 hr

Ingredients

Makes 6 first-course servings

6 medium red bell peppers (2 lb)

1/4 cup raisins

1 1/2 tablespoons fresh lemon juice

1 1/4 teaspoons harissa* (spicy North African condiment)

1/2 teaspoon fine sea salt

1/4 cup olive oil

1/3 cup finely chopped walnuts, toasted

  1. Step 1

    Preheat broiler.

    Step 2

    Arrange peppers on a broiler pan and broil peppers about 2 inches from heat, turning occasionally with tongs, until skins are blackened, 20 to 30 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and quarter each lengthwise.

    Step 3

    While peppers are broiling, soak raisins in 1 cup hot water 15 minutes, then drain well in a sieve. Whisk together lemon juice, harissa, and sea salt, then whisk in oil until combined well.

  2. Step 4

    Toss peppers with dressing and sprinkle with raisins and walnuts.

  3. Step 5

    *Available at Kalustyan’s (800-352-3451).

Cooks’ note:

Roasted peppers can be tossed with dressing 1 day ahead and chilled, covered. Bring to room temperature before proceeding.

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