Garlicky Spanish Red Pepper Salad
If you’re in the mood for Spanish tapas, which, as you can see from my recent posts, I certainly am, then add this salad on to the last post’s recipe for Shrimp with Green Sauce. This is a really cool technique. Just pour a good glug of olive oil into a baking dish with garlic and chili flakes, and put it straight in a hot oven. The oil will bubble up, the garlic and chilies will toast and get nutty and spicy and sweet. Then, you just add in strips of jarred sweet bell peppers, and the perfumed oil warms them, and all the peppery juices just splash out and make the most incredible sauce. Warning: you need a ton of bread with this one.
Spanish Roasted Red Pepper Salad with Garlic and Olive Oil
serves 2 to 4
INGREDIENTS
- 3 tablespoons olive oil
- 4 large cloves garlic, very thinly sliced
- Sea salt
- Pinch of red pepper flakes
- 4 large roasted bell peppers, from a jar
PROCEDURE
Place the olive oil, garlic, salt, and red pepper flakes into a small stone baking dish, pretty enough to serve the dish in. Stir everything together. Place the dish on a rimmed baking sheet, and into a preheated 425°F oven for 10 minutes. The garlic will just be starting to toast and the oil will be bubbling hot. While the garlic is in the oven, slice the red peppers into strips. Once the garlic and olive oil comes out of the oven, stand back and gently place the peppers into the hot oil. They will stop the garlic from burning, and the hot oil will warm and flavor the peppers. Serve with tons of bread!print this recipe
