Spanish Roasted Pepper Salad

Tender strips of roasted peppers, nearly candied, bathing in fruity olive oil. The charred skin provides a smoky note that balances the bite of raw garlic.

• Prep: 15 min
• Cook: 45 min
• Difficulty: Easy
• Calories: 187
• Protein: 2 g
• Carbs: 9 g
• Fat: 15 g

Ingredients

• 2 pc Red bell pepper ( whole )
• 2 pc Yellow bell pepper ( whole )
• 2 pc Garlic ( finely minced )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 1 pinch Fleur de sel
• 1 tbsp Sherry Vinegar

Instructions

1. Char the skin

   Preheat the oven to 220°C. Place the whole peppers on a baking sheet. Bake until the skin blisters and turns black in spots.

2. Steam to peel

   Remove the peppers and immediately seal them in a bowl covered with plastic wrap or a plate. The steam will loosen the skin effortlessly.

3. Slice into strips

   Remove the skin, seeds, and white membranes. Cut the flesh into even strips. Be sure to keep the cooking juices.

4. Marinate

   Mix the peppers and their juice with the minced garlic, olive oil, red wine vinegar, and Sherry vinegar. Salt generously. Let the flavors meld in the fridge.

Chef's tips

• Never rinse the peppers under water after roasting, or you'll wash away all the smoky flavor.
• Prepare it 24 hours in advance; the flavors only get better with time.

Storage

Keeps for 4 to 5 days in the refrigerator in an airtight container, well submerged in oil.