Grilled Pepper Salad
["Recipe courtesy of\u00a0Steven Raichlen<\/strong>,\u00a0How to Grill<\/a>\u00a0(Workman Publishing Co., 2001)<\/em>","Recipe courtesy of\u00a0Steven Raichlen<\/strong>,\u00a0
- 2 red bell peppers
- 2 yellow bell peppers
- 2 green bell peppers
For the Dressing
- 1 clove garlic, chopped
- ½ tsp. coarse salt, or more to taste
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. lemon juice
- 4 Tbsp. California Olive Ranch extra virgin olive oil
- 2 Tbsp. chopped fresh flat-leaf parsley or slivered fresh basil
- 2 Tbsp. toasted pine nuts
- Set up the grill for direct grilling and preheat to high.
- When ready to cook, place all the peppers on the grate and grill until the skins are charred on all sides, 4 to 6 minutes per side (16 to 24 minutes in all), turning with tongs. Transfer the hot peppers to a baking dish and cover with plastic wrap. Alternatively, wrap each in a wet paper towel (the steam generated by the hot peppers and water helps you remove the skin). Let the peppers cool to room temperature, about 20 minutes.
- Meanwhile, make the dressing. Place the garlic and salt in a non-reactive mixing bowl and mash to a paste with the back of a wooden spoon. Add the vinegar and lemon juice and whisk until the salt is dissolved. Whisk in the California Olive Ranch extra virgin olive oil, parsley, and pine nuts.
- Using the tip of a paring knife, scrape the burnt skin off the peppers and cut the flesh off the core. Cut into quarters or strips and arrange the pepper pieces on a platter, alternating pieces of different colors. Stir the dressing and spoon it over the peppers. You can serve the salad right away, or let it sit for a few hours to allow the flavors to blend.