Roasted red pepper salad (Ensalada de pimientos asados) from My Kitchen in Spain: 225 Authentic Regional Recipes by Janet Mendel

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Notes about this recipe

  • jenburkholder on January 15, 2024

    A very simple but delightful little side dish. I had a few various colored peppers languishing in the fridge so threw them under the broiler and ended up with this little pepper salad. A nice contrast to a rich entree (brisket).

  • Breadcrumbs on August 02, 2015

    p. 34 - This simple little tapa is a great addition to the table and it comes together in no time. I picked up a basket of peppers at a local farm today so mr bc headed to the grill to roast three for (a half quantity of) this dish. While the peppers grilled, I made the vinaigrette that’s equal quantities of white wine vinegar (chardonnay in my case) chopped garlic and evoo. S&P season to taste. I tossed a little chopped Italian parsley in there for a burst of contrasting colour. Once the peppers have been cooled and sliced they’re tossed in the dressing and plated. These were lovely on their own and glorious with our grilled lamb chops. Photo here: http://chowhound.chow.com/topics/1020808?commentId=9667750#9667750

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