Wednesday, May 25, 2011

Roasted Pepper Salad (Pimentos Assados)

This is a traditional Portuguese salad. Colorful and delicious. 

6 large red, yellow and orange (2 of each color)
1/4 cup olive oil
1 tbsp white wine vinegar
1/2 tsp salt
1/8 tsp freshly ground pepper

Cut the peppers in half, remove the seeds and put them under the broiler for 15-20 minutes, until blackened and blistered. Transfer to a plastic bag, seal and let steam for 20 minutes. Peel the peppers and cut into 1/2-inch wide strips.
Whisk  together remaining ingredients in a medium bowl and add peppers. Toss to coat. Refrigerate at least  4 hours or overnight. Let stand 30 minutes at room temperature before serving.

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