Roasted Red Pepper Salad with Harissa

Roasted Red Pepper Salad with Harissa
Photo by Romulo Yanes


  • 1/3 cup finely chopped walnuts
  • 6 medium red bell peppers (2 lb)
  • ¼ cup olive oil
  • ½ teaspoon fine sea salt
  • 1 ½ tablespoons fresh lemon juice
  • 1 ¼ teaspoons harissa (spicy North African condiment)
  • ¼ cup raisins

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 pep...

View full recipe at Epicurious


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