Sweet & Savory Kitchens

Aunt Suzy says

This is the salad that started the idea for our July 5th cookout of grilled meat with a bunch of side salads.  It was inspired by the recipe in the Taste section of our paper.  Use more or fewer Anaheim or Cubanelle peppers depending on how much heat you like.  If you are in a place without a large variety of peppers, I think a combination of different color bell peppers and jalapenos would be a good option.  The recipe didn’t call for preserved lemon, but if you have some I think it’s a great addition.

The Peppers

4 bell peppers of any color or a variety

2-3 large poblano peppers

3-4 Anaheim or Cubanelle peppers

Set up the grill for direct grilling.  Arrange peppers on the grill top and grill until the skins are browned and blistered on all sides, 3-4 minutes per side, 12-16 minutes in all, turning with tongs.  (Also grill the tops and bottoms for 1-2 minutes.)  Transfer to paper bag for a few minutes, and then take out and cool on a cutting board.  Scrape the charred skins with a paring knife.  Cut each pepper in half and scrape out the seeds.  Cut peppers into 1/4-1/2-inch dice.  Place peppers into a medium serving bowl.

Finishing the Salad and Dressing

2 tomatoes, seeded and cut to 1/4-1/2-inch dice

1/2 red or sweet onion, diced

3 tablespoons chopped fresh mint, cilantro or parsley or a combo of your faves

1/4-1/2 preserved lemon rind, 1/8-inch dice (optional)

3 tablespoons EV olive oil

1/2 teaspoon ground cumin

juice of 1/2 lemon

1 tablespoon red wine vinegar

Salt and pepper to taste

Add the tomatoes, onion, herbs and preserved lemon to the bowl of peppers.  Whisk the remaining ingredients together, pour over the vegetables and toss to mix.  Here’s a photo of the finished salad.