Roasted peppers can be tossed with dressing 1 day ahead and chilled, covered. Bring to room temperature before proceeding.
Recipe courtesy of Gourmet Magazine
Print
Total:
1 hr 5 min
Prep:
15 min
Inactive:
20 min
Cook:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 6 medium red bell peppers (2 pounds)
  • 1/4 cup raisins
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/4 teaspoons harissa
  • 1/2 teaspoon fine sea salt
  • 1/4 cup olive oil
  • 1/3 cup finely chopped walnuts, toasted

Directions

Preheat broiler.

Arrange peppers on a broiler pan and broil peppers about 2 inches from heat, turning occasionally with tongs, until skins are blackened, 20 to 30 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and quarter each lengthwise.

While peppers are broiling, soak raisins in 1 cup hot water 15 minutes, then drain well in a sieve. Whisk together lemon juice, harissa, and sea salt, then whisk in oil until combined well.

Toss peppers with dressing and sprinkle with raisins and walnuts.

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