ROASTED RED PEPPER HARISSA
An extra chile for this harissa recipe will play up the heat, and if you're feeling confident, you can customize the mix of spices as well.
Provided by Andrew Tarlow
Categories Bon Appétit Sauce Bell Pepper Caraway Coriander Cumin Chile Pepper Condiment
Yield Makes about 2 cups
Number Of Ingredients 13
Steps:
- Cook garlic and oil in a small saucepan over medium until garlic is tender, 10-15 minutes. Let cool.
- Meanwhile, toast caraway seeds, coriander seeds, cumin seeds, and peppercorns in a dry small skillet, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill.
- Blend spices, garlic and oil, roasted red peppers, chile, vinegar, and sugar in a blender until smooth; season with salt.
- Do Ahead
- Harissa can be made 1 day ahead. Cover and chill.
OLIVE AND CELERY SALAD WITH ROASTED RED PEPPERS
Provided by Valerie Bertinelli
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the red peppers, olives, celery and romaine in a large bowl.
- In a cruet, add the olive oil, vinegar and 1/2 teaspoon each salt and pepper. Shake to combine. Pour over the salad in the bowl, toss together and serve.
ROASTED RED PEPPER SALAD WITH HARISSA
Categories Salad Side Broil Vegetarian Walnut Bell Pepper Winter Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Arrange peppers on a broiler pan and broil peppers about 2 inches from heat, turning occasionally with tongs, until skins are blackened, 20 to 30 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and quarter each lengthwise.
- While peppers are broiling, soak raisins in 1 cup hot water 15 minutes, then drain well in a sieve. Whisk together lemon juice, harissa, and sea salt, then whisk in oil until combined well.
- Toss peppers with dressing and sprinkle with raisins and walnuts.
- *Available at Kalustyan's (800-352-3451).
CHICKPEA ORZO SALAD WITH HARISSA-ROASTED EGGPLANT
Where a typical potluck pasta salad is creamy and mayonnaise-rich, this one is vegetable-forward, crunchy and spicy. The heat comes from harissa, a North African paste typically made with red and hot peppers, and spices like coriander, caraway and cumin, which is used to marinate the vegetables and to dress the salad. Offset some of the intensity with mild mozzarella cheese, deeply toasted walnuts and salty bright-green olives, and no one will miss your great aunt's bowties.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the eggplant: Heat the oven to 450 degrees. Line two baking sheets with parchment paper. In a large bowl, whisk together the olive oil and harissa, then mix in the eggplant cubes and red pepper to coat. Season with salt and pepper. Transfer vegetables to one of the baking sheets and roast for 25 to 30 minutes, stirring occasionally, until the vegetables are tender and charred in places.
- Meanwhile, make the orzo: Bring a medium pot of heavily salted water to a boil. Add the orzo and cook to al dente according to package instructions. Drain, add to a large bowl, and mix with about 1 teaspoon of olive oil. Set aside to cool slightly while you finish cooking.
- Spread the walnuts on the other baking sheet and toast in the hot oven (alongside the vegetables if you have room) for 4 to 6 minutes, until they're fragrant and the skin is papery. (Watch carefully: These burn easily!) Roughly chop.
- To the big bowl with the warm orzo, add the roasted vegetables. Then add the chickpeas, walnuts, olives, herbs and mozzarella. Taste for salt and pepper, and adjust as necessary. Stir in an additional dollop of harissa, if you'd like. Serve over a bed of greens for a more traditional salad.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 666 milligrams, Sugar 9 grams
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
ROASTED RED PEPPER SALAD
Serve this flavorful salad alongside roasted chicken, polenta, or grilled steak.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.
- Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil.
Nutrition Facts : Calories 82 g, Fat 5 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
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ROASTED RED PEPPER HARISSA RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Author Andrew TarlowServings 2Estimated Reading Time 1 min
- Cook garlic and oil in a small saucepan over medium until garlic is tender, 10–15 minutes. Let cool.
- Meanwhile, toast caraway seeds, coriander seeds, cumin seeds, and peppercorns in a dry small skillet, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill.
- Blend spices, garlic and oil, roasted red peppers, chile, vinegar, and sugar in a blender until smooth; season with salt.
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