All Easy Recipes. Cook all that you can cook. Mixed Pepper-And-Walnut Salad
(Meshana Salata)
 
What You Need:            (Serving Size: 4)
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  • 4 medium-sized green bell peppers (about 1 pound)
  • 1 tablespoon plus ½ cup olive oil
  • 1 cup finely chopped onions
  • 2 ounces walnuts, pulverized in a blender or ground with a nut grinder or mortar and pestle (½ cup)
  • ½ teaspoon finely chopped garlic
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 6 tablespoons red wine vinegar

    • How To Cook:
    1. Preheat the oven to 300. Following the directions for peppers in oil, roast and peel the peppers.

    2. Remove the stems and cut the pep pers lengthwise into quarters. Discard the seeds and cut away the white membrane. Then slice the peppers lengthwise into ½-inch-wide strips.

    3. Pour 1 tablespoon of the oil into a shallow baking dish large enoughhold the pepper strips in one layer and tip the dish from side to side tospread the oil evenly.

    4. Arrange the pepper strips in the dish, sprinkle theonions evenly over them, and bake in the middle of the oven for 30 minor until the peppers are soft. With a rubber spatula transfer the peppers and onions to a bowl and set them aside to cool to room temperature.

    5. Meanwhile, with a mortar and pestle or in a small bowl using the back of a spoon, pound or mash the walnuts, garlic, salt and a few grin dings of black pepper to a smooth paste.

    6. Beat in the remaining ½ cup of olive1 tablespoon at a time, and when the mixture is as smooth as possible stir in the vinegar a tablespoon at a time. Taste for seasoning.

    7. Pour the walnut sauce over the peppers and toss together gently but thoroughly. Serve at room temperature, or refrigerate for at least 4 hours and serve chilled.

    		 
    		 
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