Blistered Baby Pepper Salad Recipes

SIMPLE STANDING RIB ROAST

Steps:

• For the roast: Preheat the oven to 450 degrees F.
• Season the roast evenly with 1 1/2 tablespoons salt and both peppers, rubbing it into the roast. Place the roast bone-side down in a rack in a roasting pan. Roast for 30 minutes.
• Lower the temperature to 350 degrees F. Toss the potatoes with the olive oil, rosemary and 1 1/2 teaspoons salt in a small bowl. Scatter the potatoes around the roast and continue to cook until a deep brown crust has formed around the outside of the roast and the internal temperature reads 120 degrees F, an additional 1 1/2 to 2 hours. Allow the meat to rest for 20 minutes before slicing.
• For the Salmoriglio: Warm a small skillet over medium heat. Add the olive oil and garlic and cook slowly until the garlic is golden brown and fragrant, about 3 minutes. Allow to cool. Whisk together the lemon zest and juice, rosemary, thyme and salt in a medium bowl. Drizzle in the olive oil and garlic and allow to sit at room temp for 10 minutes. Serve alongside the rib roast.
• If using with the Blistered Baby Pepper Salad, pour the salad over the roasted potatoes, toss with additional olive oil and serve with the roast.
• Heat a large skillet over high heat and add the oil, peppers and salt. Cook, stirring and tossing often, until the peppers begin to brown and soften, about 10 minutes. Pour the peppers into a large bowl and toss with the parsley, olives and capers.

BABY BELL PEPPER SALAD

Steps:

• Toss peppers in olive oil, then sprinkle with kosher salt and Aleppo pepper. Grill the peppers on high, turning until blistered and soft, about 8-10 minutes, or until done. Transfer to a bowl, toss in a glug of olive oil, a squeeze of lemon, and scatter with your favorite chopped herbs. Toss, then top with crumbled feta if desired.

DUTCH DADDY

Steps:

• Place a 5-quart enameled braiser or a large cast-iron skillet in the oven and preheat to 425 degrees F.
• In a small bowl, whisk together the eggs, milk and vanilla until smooth. In a separate medium bowl, whisk together the flour, granulated sugar, salt and lemon zest. Add the wet ingredients to the dry ingredients; whisk until fully incorporated and smooth. Allow the batter to rest for 5 minutes.
• Remove the pan from the oven and add the butter, swirling until melted. Pour the batter into the center of the pan, then return to the oven. Bake until the pancake is puffed and brown around the edges and set in the center, 20 to 25 minutes.
• Remove the pan from the oven and dust the pancake with powdered sugar. (The pancake will start to collapse as soon as it's out of the oven.) Serve topped with berries and whipped cream, or simply with jam or syrup.

BLISTERED SHISHITO-PEPPER SALAD WITH CHIVE VINAIGRETTE

Steps:

• Heat a skillet, preferably cast iron, over high. Add peppers and cook, stirring occasionally, until blistered in places but not soft, about 5 minutes. Transfer to a plate.
• In a bowl, whisk together lime juice, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oil, then chives. Arrange tomatoes, melon, cucumber, and peppers on a platter. Season with salt, drizzle evenly with vinaigrette, and sprinkle with mint; serve.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

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.