Roasted Green Pepper Salad in Argan Oil
DESCRIPTION
The recognizable smell of peppers being flame-roasted or grilled is undeniable. This side salad is a definite favorite seasoned with argan oil.
INGREDIENTS
- 6 green bell peppers
- 2 cloves garlic (minced)
- 3 tbsp argan oil (see notes)
- 1 lemon (juice only)
- 1/2 tsp salt (to taste)
- 1/4 tsp pepper (to taste)
INSTRUCTIONS
Peppers:
- Flame roast (grill, or broil on top rack of oven) the peppers, until the outer skin browns/blackens and blisters. Continue rotating them until all the outer skin is blistered.
- Remove from heat and place plate or inside paper bag to cool. Once cooled, peel off blistered skins. It may be easier to do under running cool water.
- Slice in halves and remove seeds and stems. Slice peppers lengthwise into thin strips.
Dressing:
- To make dressing, combine garlic, oil, lemon juice, salt and pepper into small bowl. Add pepper slices and toss until fully coated. Then pour the peppers and dressing into serving plate.
- Serve cool or at room temperature.
Notes
Argan oil comes from the nuts of the Argan tree (Argania spinosa). This tree only grows in the South-Western part of Morocco. The argan tree produces nuts from which is extracted a very nutritious oil. For centuries, Berber women of this region have produced argan oil for their consumption and as a traditional Moroccan medicine. It has a following internationally for its cosmetic and nutritional properties. Argan oil is available from several web sites and specialty stores.
French: (Poivrons a l'Huile d'Argan)
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