Chef/restaurateur John Besh, of Luke restaurants in New Orleans and San Antonio.
We're aiming today to get some color onto the Thanksgiving table. The turkey, dressing, gravy and even the top of the green bean casserole tend to be brown. So, here is one of three recipes we're offering today to help out with that. This salad, from Lüke chef/restaurateur John Besh, is simple, especially if you roast the peppers in the oven. Grilled peppers? Even better. For Christmas, you could add green bell peppers to the blend, too. And, of course, this recipe would look great with a mix of colored bell peppers.
Roasted Red Pepper Salad
6-8 red bell peppers
4 tablespoons olive oil
1/2 red onion, thinly sliced
1 tablespoon red wine vinegar
Leaves from one good-sized sprig fresh thyme
1 pinch pimentón (smoked Spanish red pepper)
Freshly ground black pepper
Preheat a gas or charcoal grill to high. Rub the peppers all over with 1 tablespoon of the olive oil and place on grill. Grill until slightly charred and blistered on all sides. Transfer to a Ziploc bag and refrigerate until cool.
Once cool, use a paring knife to scrape and remove the skins and seeds. Rinse lightly in cold water. When they're peeled, quarter the peppers.
Place peppers and onions in a bowl and toss with the remaining 3 tablespoons olive oil, vinegar, thyme and pimentón. Taste, season well with salt and pepper. Let sit 30 minutes before serving.
Note: if you want to do these peppers in the oven, put them on an oven rack in a 500-degree oven for 5-7 minutes until the skins blister. Proceed with the rest of the recipe.
From John Besh, "My Family Table"