9.2.10 Charred Pepper Salad
I remember the first time I roasted peppers. It was almost four years ago to the day—a few weeks after our wedding, at the dinner Tommy and I planned to thank our families for all their help. I was excited to set the table with our new plates, as it was the first time I had ever held a "real" dinner party. And in true form, I obsessed over the menu for days. I knew we would have steak, 1) because my father, father-in-law (and husband, for that matter) wouldn't really consider it a party unless red meat was involved, and 2) because if I was going to handle the appetizers, sides, cocktails, dessert, decorating, and general all-around-bossiness, Tommy could man the grill. It may have been my first dinner party, but I was catching on quick.
So here we are four years later, and while the details of that night are a bit fuzzy (perhaps the cocktails were a success?), there is one other item I remember. Roasted red peppers. A silly little thing, but apparently, the hours I spent roasted, sweating, and peeling my homemade roasted peppers made a mark in my subconscious. Now don't get me wrong, I still by roasted peppers from a jar. Often. But I learnt that, prepared with care, roasted peppers can be more than just an addition. They can be the star.
A special thanks to the folks over at food52 for profiling fresh365 this week. I am humbled (& blushing). You can view the article here.
Charred Pepper Salad
serves 4
salad
4 medium red peppers
2 small jalapeno peppers
1 c cooked quinoa
1/3 c pine nuts, toasted
1/2 c crumbled feta cheese
dressing
1/4 c olive oil
2 T red wine vinegar
juice of 1/2 lemon
1/2 t smoked Spanish paprika
1 t salt
Preheat broiler to high, for 5 minutes. Arrange red peppers and jalapenos on a baking sheet. Transfer to oven and broil 20 minutes, turning every 5 minutes, until peppers are charred. Remove baking sheet from oven and allow peppers to cool. Slice into thin strips, discarding seeds and stems.
In a large bowl or serving platter, combine peppers, quinoa, pine nuts and feta cheese.
In a small bowl, whisk together all dressing ingredients, until well combined. Pour over salad, to taste. Season with salt and pepper and serve as a side dish or in a pita pocket with sliced cherry tomatoes and arugula.
Reader Comments (18)
mmm... I could just dive my fork right into the photo, Erin! Who doesn't keep a fork handy by their pc? ;o) This look sooo gooood!
This is a really fun and simple salad, Erin. That smoky dressing sounds perfect!
I love charred pepper. And feta cheese and Pine nuts ! All things I love in a salad. How can that be bad!
www.journeykitchen.blogspot.com
PS. why can't the Authot URL recognize my url?
This looks so delicious! Gorgeous photography. :)
ooo the paprika in the dressing sounds different! I love quinoa and vegetable salads... especially in large batches so I know I have leftovers ;)
I only learned to roast peppers this summer-- and what a difference it makes! I recently made avocado enchiladas with roasted peppers... yum!
Looking forward to making this too!
I'm bookmarking this recipe as I welcome any new quinoa recipe. What surprised me here is that you didn't peel the peppers. I must definitely give it a try!
We've been getting sooo many peppers in our CSA and I've tried all different ways to eat them but roasting is by far my favorite! I love mixing them with blanched green beans and shallots from the garden....yummy! your quinoa bowl looks exceptionally delicious
I have never try roasting peppers....only seen cooks doing it on the "Asian food channel". This looks like a really yummie fun recipe to try out roasted peppers. Have a lovely merry happpy weekend and love to you!
Yum! Those charred peppers look amazing! Fabulous photography, it's so enticing!
Love this flavor combination! Quinoa is my favorite grain--it's also a complete protein, which makes it even more awesome. You definitely can't beat roasted peppers.
I'm not a huge pepper fan but I do love them roasted. I also buy them if they are going to be hiding in among other things. But in this case I would definitely make my own. Congrats on the big mention! Well deserved.
Congratulations on your feature article on Food 52. It's lovely.The salad looks incredible. Great use of local peppers!
This sounds really yummy, and we have about 15 peppers that I need to do something with. Also gluten free! :) I'll have to try this sometime this week. Thanks for the idea!
This salad looks absolutely wonderful. I just stared at the photograph for a few minutes before even looking at the recipe! I cannot wait to make this.
I am trying to stick to a vegan diet for a month now and I am running out of salads to prepare. This Charred Pepper Salad is a welcome treat. It looks quite easy to make and it even comes with my favorite feta cheese! I am trying this recipe tonight.
Jane Darwin
Sushi Making
Came by to check on some recipes from you and also to say hieeee! Wishing you a lovely merry happy weekend and love to yoU!
Looks amazing. This will be coming soon to a table near me...