Best Spanish Green Salad With Roasted Red Peppers And Preserved Lemon Recipes

SPANISH ROASTED RED PEPPER SALAD

Steps:

• Place the bell peppers on the BBQ grill or sit in the direct flame of a gas burner. Gradually turn the peppers until all the skins are charred and blackened and the peppers softened a little.
• Remove from the heat and place into a bowl. Cover with plastic wrap to seal and leave for 5 minutes.
• Remove the plastic wrap and then carefully slide off all the blackened skin from each pepper. Take out the seeds and then gently tear each pepper into about 4-5 strips.
• Arrange the strips on a serving platter in one layer.
• whisk together the olive oil, paprika, sherry vinegar, salt and pepper until smooth. Pour this over the pepper slices then garnish with the parsley.
• Serve at room temperature as a side dish, or simple tapas snack.

SIMPLE SPANISH GREEN SALAD

Steps:

• Whisk the dressing ingredients together until well mixed.
• Just before serving, toss with salad.

ROASTED RED PEPPER SALAD

Steps:

• Juice the lemon over a medium-sized glass bowl, discarding any seeds. Add the cumin, cinnamon, paprika, and chili powder, and whisk in the olive oil. Toss in the red pepper strips and season, to taste, with salt and pepper. Add the chopped fresh parsley and serve at room temperature.

ROASTED PEPPERS WITH LEMON RICOTTA

Steps:

• Center a rack in the oven, and heat it to 425 degrees. Line a baking sheet with foil. Rinse the peppers, pat them dry and place them on the pan. Roast the peppers, turning every 10 minutes, until their skins are black and blistered, 40 minutes, more or less. Transfer the peppers to a heatproof bowl, cover and, when they're cool enough to handle, peel off the skins. Remove the caps, cut each pepper in quarters or halves and remove and discard the seeds. Lightly brush the peppers with oil; use now, or cover closely and refrigerate for up to 1 day.
• Scrape the ricotta into a bowl, and mix with a spatula to smoothen. Grate the lemon zest over the ricotta, squeeze in about 1 tablespoon of the juice and add the preserved lemon rind, if you're using it. Pour in a few teaspoons of olive oil, and season to taste with salt and pepper. Use now, or cover and refrigerate for up to 1 day.
• To serve, spoon or spread the lemon ricotta on a platter or individual plates, and drizzle with olive oil. Top with peppers, and brush or drizzle with olive oil and either sherry or balsamic vinegar. Finish with a sprinkling of chives or basil.