![Roasted Red Pepper Salad with Harissa](https://mondialannonce.sn/wp-content/plugins/wp-fastest-cache-premium/pro/images/blank.gif)
Active time: 40 min Start to finish: 1 hr
Ingredients
Makes 6 first-course servings
6 medium red bell peppers (2 lb)
1/4 cup raisins
1 1/2 tablespoons fresh lemon juice
1 1/4 teaspoons harissa* (spicy North African condiment)
1/2 teaspoon fine sea salt
1/4 cup olive oil
1/3 cup finely chopped walnuts, toasted
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Step 1
Preheat broiler.
Step 2
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 peppers, discarding stems and seeds, and quarter each lengthwise.
Step 3
While peppers are broiling, soak raisins in 1 cup hot water 15 minutes, then drain well in a sieve. Whisk together lemon juice, harissa, and sea salt, then whisk in oil until combined well.
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Step 4
Toss peppers with dressing and sprinkle with raisins and walnuts.
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Step 5
*Available at Kalustyan’s (800-352-3451).
Cooks’ note:
Roasted peppers can be tossed with dressing 1 day ahead and chilled, covered. Bring to room temperature before proceeding.
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