All of this salad is in the charring. You have to wait until the skin of the pepper blackens; that blackness is what passes the smoke into the flesh. A salad made with half-charred peppers is just cooked pepper.
Ingredients
For the salad
For the top
Method
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Char the peppers
Char them over a flame or in a 240 degree oven for 20 minutes, turning, until the skins blacken.
-
Let them steam
Transfer to a covered bowl for 10 minutes.
-
Peel
Clean off the skins and seeds. Peel them dry, do not rinse them.
-
Cut
Cut the peppers into strips.
-
Dress
Mix the garlic, olive oil, vinegar and salt and pour over the peppers.
-
Rest
An hour in the fridge settles the flavour noticeably.
Tips
- Do not take them off the heat before the skin blackens; the smoky taste is made at that stage.
- Do not peel them under running water, as the flavour goes with it.
- Do not throw away the liquid that collects as they char, add it to the dressing.
Nutrition
120
kcal
2 g
Protein
9 g
Fat
8 g
Carbs
6 g
Sugar
3 g
Fibre
Values are per serving and approximate.