Salada de Pimentos Assados à Portuguesa

Ingredients

• 6red peppers — roasted, peeled, and torn into strips
• 4 clovesgarlic — thinly sliced
• 6 tbspextra virgin olive oil
• 1 tbspred wine vinegar
• 2 tbspflat-leaf parsley — chopped
• 12black olives
• to tastefine sea salt

Method

1. Preheat your oven to 220°C (430°F). Place the 6 red peppers directly on a baking sheet. Roast them in the oven until their skins are blistered and charred, turning occasionally with tongs. This should take about 20-30 minutes, but look for the skins to be evenly blackened and the peppers to be soft.
2. Once the peppers are roasted, transfer them to a large bowl and cover with a lid or plastic wrap. Let them steam for about 10 minutes. This will make peeling the skins easier as the steam loosens them.
3. While the peppers are steaming, peel and finely chop 4 cloves of garlic. Set aside. Also, finely chop 2 tablespoons of flat-leaf parsley and set aside separately.
4. After the peppers have steamed, remove the skins by gently peeling them off with your fingers. Discard the stems and seeds, then slice the peppers into strips about 1 cm wide.
5. In a small bowl, whisk together 6 tablespoons of extra virgin olive oil, 1 tablespoon of red wine vinegar, and fine sea salt to taste. The dressing should be well emulsified and taste balanced, with a slight tang from the vinegar.
6. In a large serving bowl, combine the roasted pepper strips and chopped garlic. Pour the dressing over the peppers and gently toss to coat them evenly. Be careful not to break the pepper strips.
7. Add 12 black olives to the salad and gently fold them in. This ensures the olives are well distributed without mashing the peppers.
8. Let the salad stand at room temperature for 15 minutes. This resting time allows the garlic to soften and the flavors to meld together. Just before serving, sprinkle the chopped parsley over the top and drizzle with a final thread of olive oil for a fresh finish.