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
Roasted peppers can be tossed with dressing 1 day ahead and chilled, covered. Bring to room temperature before proceeding.
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