Spanish Roasted Pepper Salad
Ingredients
- 2 pcRed bell pepper (whole)
- 2 pcYellow bell pepper (whole)
- 2 pcGarlic (finely minced)
- 4 tbspExtra virgin olive oil
- 2 tbspRed wine vinegar
- 1 pinchFleur de sel
- 1 tbspSherry Vinegar
Method
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.
- 1
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
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
Remove the skin, seeds, and white membranes. Cut the flesh into even strips. Be sure to keep the cooking juices.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 4 to 5 days in the refrigerator in an airtight container, well submerged in oil.
