Nuernberg Red Bell Pepper Salad Recipes

Steps:

• Cut peppers in half from top to bottom. Remove stems, seeds and veins, then slice peppers into strips about ⅛-inch wide.
• Make a vinaigrette: Using a mortar and pestle, smash anchovy fillet and garlic into a paste. Transfer to a small bowl, and add red wine vinegar and chopped capers. Stir in olive oil and season vinaigrette with salt and pepper.
• Put sliced peppers in a large bowl. Season with salt and pepper, and toss. Add vinaigrette and toss again. Leave for 10 minutes, then taste again and adjust seasoning. (The salad can sit for 15 to 20 minutes without suffering.)
• Transfer to a serving platter. Garnish with cherry tomatoes, whole capers, olives and anchovy fillets. Surround with arugula, if using. Sprinkle with oregano, if using.

Steps:

• Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.

Steps:

• Slice the red pepper (capsicum) into thin strips.
• Mix water, salt, sugar, and vinegar in a small saucepan and bring just to a boil.
• Add the sliced red pepper (and optional, a few grains of yellow corn for color) to the boiling water, cook about a minute until they begin to slightly soften, and remove from heat.
• Let stand, covered, to cool until just lukewarm.
• Pour off the water.
• Add olive oil, cover and shake to coat.
• Add just a dash of black pepper.
• May be served warm or chilled.

Steps:

• Combine bell peppers, feta cheese, and onion in a large bowl.
• Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

Steps:

• Whisk vinegar with oil in salad bowl and stir in scallions.
• Add red peppers and cucumbers; toss with pepper. Sprinkle with chives and serve.

Steps:

• Trim broccoli and separate the florets into bite-size pieces.
• Peel the stem and cut it into quarter inch discs.
• Blanch the broccoli by dropping it into a large pot of boiling water for approximately 1 1/2 to 2 minutes, then dropping it into a bowl of ice water to stop the cooking process.
• Drain and dry broccoli.
• Roughly dice the red bell pepper and finely dice the onion.
• In large bowl, combine the broccoli, bell pepper, onion, capers and olives.
• Whisk together the olive oil, vinegar (or lemon juice), sugar, garlic, marjoram and salt and pepper.
• Toss the dressing with the vegetables and refrigerate in an airtight container.
• Adjust the seasoning if desired after twoenty-four hours.
• Broccoli will lose its bright green color after about three days, but salad should keep for five days.

Steps:

• In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

Steps:

• Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
• Let sit until bell peppers are slightly softened, 10-20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.

Steps:

• In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving.