Roasted Red Pepper Salad with Harissa

Name: Roasted Red Pepper Salad with Harissa
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 servings
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

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

Level: Easy
Total: 1 hr 5 min

Prep: 15 min
Inactive: 20 min
Cook: 30 min

Yield: 6 servings

Level: Easy
Total: 1 hr 5 min

Prep: 15 min
Inactive: 20 min
Cook: 30 min

Yield: 6 servings

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.