Colu Henry's The Roasted Red Pepper Salad
Light, rich red pepper salad that is a solid addition to any meal
Ingredients
- 1 ½ pounds medium bell peppers 680g, preferably in a variety of colours, such as red, yellow, and orange (preferably not green)
- ½ cup 75 ml olive oil
- 4 cloves garlic very thinly sliced
- 2 Calabrian chiles thinly sliced, or ½ teaspoon chile flakes
- 1 tablespoon capers rinsed well if in salt
- Kosher salt
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh mint or basil or both
- Flaky salt for serving
Instructions
- Preheat the oven to broil and move the oven rack to the top to sit right below it. Cut off the tops of the peppers and remove their seeds and discard them. Cut the peppers in half lengthwise, place them cut side down on a large rimmed baking sheet, and broil until the skin is charred in spots, 10 to 12 minutes, checking frequently to make sure they do not burn. Put them in a bowl and place a plate on top so they can steam; 8 to 10 minutes.
- Meanwhile, make your garlic chili oil. Heat the olive oil in a saucepan over low heat. Add the garlic and the chiles and cook until the garlic is pale golden, 2 to 3 minutes. Remove from heat and allow to come to room temperature.
- When cool enough to touch, rub the skins from the roasted peppers and discard them. Cut the peppers into 1/4-inch-thin strips, and place them in a medium bowl. Pour the garlic chili oil over the peppers and add the capers, season with salt, and stir to combine. Allow to sit at room temperature for about 30 minutes for the flavors to get acquainted.
- Arrange the peppers on a medium plate or platter, scatter with the herbs and sprinkle with flaky salt.
Notes
SERVES 4
TIME: 45 minutes COLU NOTE: If making ahead, store in the fridge in an airtight container without the herbs for up to a week. Bring to room temperature before serving and then garnish with the herbs. They'll lose their color otherwise.
TIME: 45 minutes COLU NOTE: If making ahead, store in the fridge in an airtight container without the herbs for up to a week. Bring to room temperature before serving and then garnish with the herbs. They'll lose their color otherwise.