Active time: 40 min Start to finish: 1 hr
Roasted peppers can be tossed with dressing 1 day ahead and chilled, covered. Bring to room temperature before proceeding.
Recipe information
Yield
Makes 6 first-course servings
Ingredients
Preparation
Step 1
Preheat broiler.
Step 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. Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and quarter each lengthwise.
Step 3
While peppers are broiling, soak raisins in 1 cup hot water 15 minutes, then drain well in a sieve. Whisk together lemon juice, harissa, and sea salt, then whisk in oil until combined well.
Step 4
Toss peppers with dressing and sprinkle with raisins and walnuts.
Step 5
*Available at Kalustyan's (800-352-3451).
