Sweet Pepper Salad

Name: Sweet Pepper Salad
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 tbsp. olive oil; 8 green bell peppers; 1 cup chopped flat-leaf parsley; 1 ⁄ 2 tsp. cumin; 1 clove garlic, peeled and minced; 1 minced <a href="https://www.saveur.com/article/Techniques/Moroccan-Techniques">Preserved/ Lemon</a>; Salt

Serves
serves 4-6

CHRISTOPHER HIRSHEIMER

Searing the bell peppers makes this Moroccan salad unique.

Ingredients

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

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Instructions

Step 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.

Step 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.

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.
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.