Cooking from a Portuguese perspective

Grilled Pepper Salad/Salada de Pimento

with 2 comments

A pepper salad made out of chargrilled green peppers is the traditional accompaniment to grilled sardines in Portugal. This is a simple version with a potentially relevant trick – wrap the peppers in cling film for 5-10 minutes after grilling to make pealing easier.

Charcoal-grilled Peppers

Charcoal-grilled Peppers

1. Roast peppers (green, red, yellow…) on charcoal (a good fire with flames is ok for this as part of the idea is to burn the skins which will later be removed). Keep turning until all parts of the pepper are cooked (do not over cook, peppers should maintain their texture)

2. Wrap peppers in cling film for 5-10 minutes them peel off skin, remove seeds and cut or shred (to be traditional) into strips. Season with good sea salt (fleur de sel works particularly well) and good extra virgin olive oil. Serve warm or cold.

Grilled Pepper Salad

Written by Pedro Rebelo

May 29, 2009 at 9:35 am

2 Responses

Subscribe to comments with RSS.

  1. […] 1/2 cup finely chopped spring onion 1 seeded red chillie, finely chopped 2 cups of finely chopped roast red peppers (peeled) 2 tbsp olive oil 1/2 cup chopped coriander 1 tbsp of freshly squeezed lemon […]

  2. […] on About PastoKasey on Green Purée/Esparregado de…Grilled Squid with r… on Grilled Pepper Salad/Salada de…Jules @ Everyday Mom… on Bean […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: