Best 4 Blistered Baby Pepper Salad Recipes
Indulge in a culinary adventure with our delectable Blistered Baby Pepper Salad, a vibrant and flavorful dish that tantalizes the senses. This symphony of flavors interweaves roasted red bell peppers with baby arugula, red onion, and a zesty dressing, creating a delightful interplay of sweet, tangy, and savory notes. It's a dish that caters to vegans, vegetarians, and gluten-free enthusiasts alike, embodying the essence of culinary inclusivity. The salad is a testament to the versatility of roasted red peppers, showcasing their ability to transform into a medley of textures. Savor the medley of blistered, tender peppers, perfectly charred for a smoky depth of flavor.
Complementing the roasted peppers is a refreshing blend of baby arugula and red onion, adding a peppery bite and crisp texture. The zesty dressing, a harmonious blend of lemon juice, Dijon mustard, honey, and olive oil, elevates the salad with its tangy and slightly sweet undertones. This vibrant salad is a celebration of fresh, seasonal ingredients, offering a delightful symphony of flavors and textures.
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
BLISTERED SHISHITO-PEPPER SALAD WITH CHIVE VINAIGRETTE
The mild Japanese peppers known as shishitos are most often vibrant green but can also be yellowish green or bright ruby red. Here, they're cooked over high heat, then paired with cool, sweet honeydew, crunchy cucumbers, juicy tomatoes, and fragrant mint.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Heat a skillet, preferably cast iron, over high. Add peppers and cook, stirring occasionally, until blistered in places but not soft, about 5 minutes. Transfer to a plate.
- In a bowl, whisk together lime juice, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oil, then chives. Arrange tomatoes, melon, cucumber, and peppers on a platter. Season with salt, drizzle evenly with vinaigrette, and sprinkle with mint; serve.
BELL PEPPER SALAD
Steps:
- Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.
BABY BELL PEPPER SALAD
Steps:
- Toss peppers in olive oil, then sprinkle with kosher salt and Aleppo pepper. Grill the peppers on high, turning until blistered and soft, about 8-10 minutes, or until done. Transfer to a bowl, toss in a glug of olive oil, a squeeze of lemon, and scatter with your favorite chopped herbs. Toss, then top with crumbled feta if desired.
Tips:
- Choose the right peppers: Look for baby peppers that are small and brightly colored. Avoid peppers that are bruised or have blemishes.
- Blister the peppers: Blistering the peppers brings out their sweetness and flavor. You can do this by roasting them in a hot oven, grilling them, or searing them in a pan.
- Use a variety of colors: Using a variety of colors of peppers will make your salad more visually appealing. Try using red, orange, yellow, and green peppers.
- Add some herbs: Herbs can add a lot of flavor to your salad. Try using basil, oregano, thyme, or rosemary.
- Don't overdress the salad: A simple vinaigrette dressing is all you need to enhance the flavors of the peppers and herbs. Avoid using too much dressing, as it can overwhelm the other ingredients.
Conclusion:
Blistered Baby Pepper Salad is a delicious and easy-to-make salad that is perfect for summer gatherings. The blistered peppers are sweet and flavorful, and the vinaigrette dressing adds a nice tang. This salad is also very versatile and can be customized to your liking. Try adding different herbs, cheeses, or nuts. You can also use different types of peppers, such as poblano peppers or jalapeño peppers. No matter how you make it, Blistered Baby Pepper Salad is sure to be a hit.
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