Roasted Red Pepper and Preserved Lemon Salad

August 26, 11:27 PMFood ExaminerEric Burkett

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Remember those roasted red peppers I was talking about a few days ago? If you’re looking for something else to do with them, consider pairing them up with the preserved lemons I wrote about yesterday.

Once again, this is something I’ve been preparing at work quite a bit lately. I wish I could claim the recipe as my own, but it’s based on the recipe from Marlena Spieler’s wonderful “The Complete Guide to Traditional Jewish Cooking”. Always on the lookout for simple, flavorful dishes that will hold well at the market, I came across this and was smitten immediately. Roasted red peppers are paired with preserved lemon, pungent capers, and the smoothness of olive oil for a delicious, striking salad. Crumbled feta cheese provides the final knockout for flavor.

4 roasted red Bell peppers, skins and seeds removed
1 preserved lemon
2 tablespoons capers, rinsed (in this case, brined rather than salted capers provide a sharp contrast to the mellow sweetness of the roasted peppers)
3 tablespoons fruity olive oil
1 cup crumbled feta cheese (rinsed to mellow the cheese’s saltiness)

• Slice the peppers into strips ¼ to 1/3 of an inch wide
• Slice the peel from the preserved lemon, discarding the flesh inside; chop the peel fine
• In a bowl, toss the pepper strips with the preserved lemon, the capers, and the olive until well mixed. After you’ve plated the mixture, sprinkle the feta over the salad and serve at room temperature.

For more information on preserved lemons, check out "Cooking the Hard Way".

Next, another use for preserved lemon – in soup.