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Salad
Asian
4 servings
1 hour 10 minutes
12 minutes
3 large organic bell peppers, roasted, peeled, and seeded
3 cloves organic garlic, minced
2 tablespoons olive oil
1 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons organic lemon, juiced
1 teaspoons Italian parsley, minced
2 teaspoons organic lemon, diced and preserved (should be prepared several weeks ahead)
1 lemon peel for garnish (twist lemon peel)
Finely dice the roasted peppers and set them in a colander to drain for 30 minutes to 1 hour.
In a serving bowl, combine the peppers, garlic, olive oil, cumin, salt, pepper, lemon juice, parsley, and preserved lemon rind.
Garnish with the fresh lemon peel.
Serve at room temperature.
You can grill peppers over charcoal, over an open flame, or under the broiler.
For the broiler method, preheat the broiler.
Place the peppers on a baking sheet or broiler pan.
Broil, turning them with tongs and watching carefully, until the skin blisters and blackens, 10-12 minutes.
Transfer the peppers to a plastic bag or a bowl, and seal. Let stand until cool to the touch. Peel and seed.
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