As I have mentioned before, my mother is a fabulous and inventive cook. She is creative, healthy, and resourceful. One of my favorite recipes of hers is a roasted red pepper salad. Depending on the season and the selection of fresh fruit and herbs, it can be made with pears, apples, nectarines, or peaches. It is great with any combination of the above!
This Roasted Red Pepper-Pear salad is popular in early autumn in southern Turkey and Northern Cyprus. The recipe is adapted from the cookbook by Ghillie Basan, Turkish Cooking, 1997 (St. Martin’s Press).
* 2 green or red bell peppers–can be fresh if you want to roast them–otherwise you can get pre-roasted peppers
* 2 large ripe peaches, nectarines, pears or apples
* 2 tablespoons of olive oil
* 2 tablespoons of lemon or pomegranate juice
* A few mint and/or dill leaves, chopped and some salt and black pepper
* First, you need to roast the red peppers. Obviously, you can buy roasted red peppers in any gourmet store or in a can, but fresh is always best.
* To roast the peppers, cut them in half, and remove the stem, seeds, and pits. Then, either grill the peppers over a grill (directly on a gas flame), or roast them in the oven on broil setting. Either way, when the skin bubbles up and some brown starts to appear, remove the peppers and place them in a paper bag to sweat for 2-3 minutes. Then peel off the skin under a running tap. Cut the peppers into slices.
* Cut the fruit, dill and peppers into similar sizes.
* Mix the dressing, season and pour over the peppers and fruit. Toss and serve.
VOILA! A great side dish for any meal! Tonight, we are eating it with turkey/zucchini meatloaf and a simple green mixed salad.
Have a great weekend!
— AYN, a.k.a., The Josie Girl