Friday, December 7, 2007

Roasted Red Pepper Salad with Bacon Dressing and Pine Nuts

This is an exceptionally easy recipe to make from Bon Appetit. And it complements most anything you serve it with.

I add some crumbled feta cheese and serve it with some french bread slices, and it can become a main dish. And sometimes I add this to cooked white pinto beans, and it makes a low carb diet dish, but of course you should skip the bacon:) Use balsamic vinegar instead. Yummy...

You can roast the peppers in advance and then freeze them for later use. Just let it thaw to room temperature by itself. So you can make this even for just two and save the rest of the roasted peppers.



4 medium-size red bell peppers
4 medium-size yellow bell peppers
8 bacon slices (about 8 ounces)
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
2 teaspoons chopped fresh thyme
1 tablespoon Sherry wine vinegar
1/4 teaspoon coarse kosher salt
1/4 cup pine nuts, toasted

Char peppers over open flame or in broiler until blackened on all sides. Transfer peppers to large bowl; cover tightly with plastic wrap. Let stand 15 minutes. Peel and seed peppers. Cut peppers into 1/3-inch-wide strips; place in medium bowl. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)

Cook bacon in heavy large skillet over medium heat until crisp. Transfer bacon to paper towels to drain. Add garlic and crushed red pepper to drippings in skillet and stir until garlic begins to brown, about 1 minute. Add thyme and stir 10 seconds. Stir in vinegar and 1/4 teaspoon salt. Pour warm dressing over peppers in bowl.

Crumble bacon and add to peppers along with pine nuts; toss to coat. Season to taste with additional salt and pepper and serve.

Makes 8 servings.

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