Roasted Red Pepper Salad with Harissa

1. 1

   Preheat broiler.

2. 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.

3. 3

   Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.

4. 4

   When cool enough to handle, peel peppers, discarding stems and seeds, and quarter each lengthwise.

5. 5

   While peppers are broiling, soak raisins in 1 cup hot water 15 minutes, then drain well in a sieve.

6. 6

   Whisk together lemon juice, harissa, and sea salt, then whisk in oil until combined well.

7. 7

   Toss peppers with dressing and sprinkle with raisins and walnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.