See the Recipe. Christopher Hirsheimer
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Searing the bell peppers makes this Moroccan salad unique.

Sweet Pepper Salad Sweet Pepper Salad
Searing the bell peppers makes this Moroccan salad unique.
Yield: serves 4-6

Ingredients

  • 2 tbsp. olive oil
  • 8 green bell peppers
  • 1 cup chopped flat-leaf parsley
  • 12 tsp. cumin
  • 1 clove garlic, peeled and minced
  • 1 minced <a href="https://www.saveur.com/article/Techniques/Moroccan-Techniques">Preserved Lemon</a>
  • Salt

Instructions

  1. Heat 1 tbsp. olive oil in a cast-iron skillet over high heat. Add bell peppers and sear, turning occasionally to blacken on all sides. Place peppers in a brown paper bag, close bag, and allow peppers to cool for 20 minutes.
  2. Remove skins, seeds, and veins, then dice into 1” pieces. Heat 1 tbsp. olive oil in same skillet over low heat. Add peppers, chopped flat-leaf parsley, cumin, garlic, preserved lemon, and salt. Cook until juices evaporate, about 15 minutes. Cool and serve.

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