Spanish Green Salad With Roasted Red Peppers And Preserved Lemon Food

ROASTED RED PEPPER SPANISH SALAD

Steps:

• Saute onion and garlic in olive oil until soft, then remove from the heat and set aside to cool.
• Slice the roasted red bell pepper into strips.
• In a salad bowl, place the roasted peppers, onion, and garlic together with the olive oil used to cook them, parsley, chopped green olives, salt, and pepper to taste.
• Add some more olive oil and vinegar to coat the ingredients and season with salt and pepper to your taste.
• Mix the salad, decorate with sliced hard boiled eggs.
• Serve it at room temperature.

SPANISH GREEN SALAD WITH ROASTED RED PEPPERS AND PRESERVED LEMON

Steps:

• Cut up the red peppers into quarters, drizzle with some olive oil, and place under broiler to roast. Once the skins are somewhat blackened, remove from heat and cover so that the skins can come loose.
• Slice the garlic cloves (preferably large Russian red - use more cloves if they are small) and saute them in 2 T of olive oil. Pour the oil and the browned sliced garlic into a container and set aside.
• Thinly slice the fennel bulb. Saute it briefly in the saucepan you made the garlic inches.
• The lemons are for making quick preserved lemons. Juice one lemon and put it in a saucepan with a T of salt and 1/2 T of sugar. Take the second lemon and slice it very thinly and put it in the lemon juice mixture in the saucepan. Bring to a boil, then reduce heat and let simmer, covered, for 10 minutes.
• Clean and roughly chop the head of romaine and place it in a large salad bowl with room for tossing. Grate the carrot and add it to the bowl. Chop the roma tomatoes into large pieces and add to the bowl as well. Add the sauted fennel.
• Peel the roasted peppers, cut them into strips and add them to the salad bowl.
• Combine the preserved lemon slices with the olive oil and garlic chips. Add a T or two of the lemon liquid and more olive oil, mix it a bit and let the garlic and lemon flavours mix.
• Pour over the salad, add the olives, and toss thoroughly so the oil and lemon coats everything. Add fresh ground pepper and salt to taste, adding more olive oil and reserved lemon liquid as needed.
• Let the salad sit in the fridge for at least an hour so the flavours can combine, then serve.

SPANISH GREEN BEAN SALAD

Steps:

• Cook beans in the microwave for 6-7 minutes until crisp-tender. Or you can cook in a pan with a small amount of boiling water.
• Put the next 9 ingredients (dressing) in a jar with a lid. Cover and shake well.
• Pour dressing over beans, stir well and refrigerate (I usually put this all in a container with a tight-fitting lid and shake the dickens out of it).
• Serve over shredded lettuce -- at whatever temperature you prefer. It takes at least an hour for this to come to room temperature after being in the fridge.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

GREEN BEAN-AND-ROASTED RED PEPPER SALAD

Steps:

• Preheat the broiler.
• Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool.
• Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
• In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt.
• Let stand for 10 minutes.
• Stir in the olive oil and season with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil.
• Add the beans and cook until crisp-tender, about 4 minutes.
• Drain and spread out on a large baking sheet.
• Let cool to room temperature.
• In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley.
• Add the shallot dressing and toss well.
• Sprinkle with the macadamia nuts or almonds, toss & serve.