Spanish Green Salad With Roasted Red Peppers And Preserved Lemon Recipes

SPANISH GREEN SALAD WITH ROASTED RED PEPPERS AND PRESERVED LEMON

Steps:

• Cut up the red peppers into quarters, drizzle with some olive oil, and place under broiler to roast. Once the skins are somewhat blackened, remove from heat and cover so that the skins can come loose.
• Slice the garlic cloves (preferably large Russian red - use more cloves if they are small) and saute them in 2 T of olive oil. Pour the oil and the browned sliced garlic into a container and set aside.
• Thinly slice the fennel bulb. Saute it briefly in the saucepan you made the garlic inches.
• The lemons are for making quick preserved lemons. Juice one lemon and put it in a saucepan with a T of salt and 1/2 T of sugar. Take the second lemon and slice it very thinly and put it in the lemon juice mixture in the saucepan. Bring to a boil, then reduce heat and let simmer, covered, for 10 minutes.
• Clean and roughly chop the head of romaine and place it in a large salad bowl with room for tossing. Grate the carrot and add it to the bowl. Chop the roma tomatoes into large pieces and add to the bowl as well. Add the sauted fennel.
• Peel the roasted peppers, cut them into strips and add them to the salad bowl.
• Combine the preserved lemon slices with the olive oil and garlic chips. Add a T or two of the lemon liquid and more olive oil, mix it a bit and let the garlic and lemon flavours mix.
• Pour over the salad, add the olives, and toss thoroughly so the oil and lemon coats everything. Add fresh ground pepper and salt to taste, adding more olive oil and reserved lemon liquid as needed.
• Let the salad sit in the fridge for at least an hour so the flavours can combine, then serve.

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 RED BELL PEPPER SALAD

Steps:

• Char peppers over open flame or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips.
• Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Return to room temperature before serving.

SIMPLE SPANISH GREEN SALAD

Steps:

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

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.