Charred red pepper tartare with crispy ginger dressing from Mezcla: Recipes to Excite (page 149) by Ixta Belfrage

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red peppers, beef, or tuna for Romano peppers; tamari for soy sauce; and honey for maple syrup. See recipe for variations.

  • snackbaby on February 11, 2024

    wonderful! when at first I tried the marinate I wasn't sure it would really hit (soy came through pretty strong) but the next day it tasted beautifully balanced. served as a dip at a big party and it was gone in no time. lovely.

  • KarinaFrancis on February 26, 2023

    Outstanding! I made the dressing and roasted the peppers the night before and marinated them for about an hour the following day. My ginger didn’t really crisp up, possibly because I cut it too thick. When the tahini, peppers and dressing all come together it’s so good. Will absolutely make again

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