My man devours this salad with great gusto. Just don’t mention the V word, ah…veggies! Heating the spices in oil is an essential step. Without it, the spices won’t come to life.
1 medium Carrot peeled and sliced thinly
1/3 cup Olive Oil
1 Tbsp. Paprika
1 Tbsp. Chili Powder
1 tsp. ground Cumin
1 clove of Garlic minced
4 large Green Peppers
¼ cup Basalmic Vinegar
2 Tbsp. fresh Parsley chopped
2 medium Tomatoes, diced
¼ cup Red Onion sliced finely
Salt to taste
Preheat oven to 375F. Place the peppers on a baking sheet and roast for 20 minutes or until the skins have blackened and blistered. If you don’t want to use the oven, roast the peppers over a medium hot grill. Place the blackened peppers in a bowl and cover with plastic wrap. Let sit for at least 10 minutes. Peel off the skins and discard along with the seeds and stems. Tear the soft flesh of the peppers into strips and set aside.
Heat the oil in a sauté pan, add the dried spices and garlic, stir for a few minutes, and drizzle over the peppers. The rising aroma is heavenly!
Parboil the carrot slices for 3 minutes or less, then rinse with cold water and toss into the pepper mix. Add vinegar, fresh parsley, tomatoes, onions, and salt to taste.
This salad is lovely served over a bed of shredded lettuce for an exotic lunch or served as a side to chicken or beef.