Cosmopolitan Cocktail
Great Afternoon at the Bay

Country Salad with Bell Peppers and Chile

Fresh, crunchy and packed with fresh herbs. 

Eat before the meal or as a refreshing side dish to a heavier main course. 

 

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It's also great for lunch when served in half of an avocado or, 

 

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mixed with arugula and avocado. 

 Let's go make one...

 

A few weeks ago some of my online foodie pals had an online cook-along. The theme for the cook-along was Tagine/Moroccan. I made an Oxtail tagine with beets and oranges. Alongside the tagine I served this country salad with bell peppers and chile. Both recipes are from the cookbook, Tagine, spicy stews from Morocco.  

 

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You'll need some bell peppers. I used a little orange, yellow and green. onion, celery, green chiles, garlic, lemon juice, mint and parsley. 

Chop, slice and dice what needs to be chopped, sliced and diced. 

 

 

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In a medium bowl, mix together the bell peppers, onion, celery and green chiles. Give it a quick toss and add the parsley and mint. 

The recipe calls for adding the garlic along with the pepper mixture. I opted to add it to the dressing. 

 

 

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In a small bowl add the lemon juice, garlic, salt, freshly ground black pepper and olive oil. 

 

 

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Whisk, whisk and pour over the salad. 

 

The recipe calls for adding the lemon juice and olive oil right over the salad. I opted to make a dressing with them along with the garlic cloves that were smushed. 

Here's the recipe I used. 

@@@@@ Now You're Cooking! Export Format

Country Salad with Bell Peppers and Chile

salads/salad dressings

2  red onions; finely chopped

1  red bell pepper; seeded and chopped

1  green bell pepper; seeded and chopped

2  green chiles; seeded and chopped

2  celery ribs; chopped

2 cloves garlic; chopped 

generous bunch fresh mint leaves; roughly chopped 

generous bunch fresh flat leaf parsley; roughly chopped

2 tablespoons olive oil 

juice of 1/2 lemon; freshly squeezed 

sea salt  freshly ground black pepper

In a bowl, mix together the chopped onions, peppers, chiles, celery,garlic, mint, and parsley.

*Add the olive oil, lemon juice and salt and pepper to taste.

Toss the salad thoroughly and serve.

* I mix the garlic, oil and lemon juice together before adding to the salad.
This also can be served with arugula.
Notes:  Tagine Spicy Stews from Morocco
Yield: 4 servings

** Exported from Now You're Cooking! v5.87 **

And that's that

 

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