Today’s guest blogger is my dear friend, Kate. You might remember her post about running the Boston Marathon in 2012. She’s about to share a recipe for red pepper salad that’s gonna knock your proverbial socks off. Enjoy!
Guest Blogger Kate: The Most Addictive Salad You’ll Ever Eat (For Real, Though)
So I have been considering starting my own blog however the thought is quite daunting. Therefore, I’m testing out my blogging skills for the second time via my wonderfully talented friend Jorie. (Editor’s note: she’s now on the payroll.)
I’ve wanted to share this recipe with the world for a few years now. You deserve to know about this amazing accident my father created. He’s very proud of it. Trust me when I say that everyone who has had the pleasure of enjoying this salad has gotten hooked.
Full disclosure: it’s not a salad in the sense that there is lettuce and all the associated vegetables. It’s basically a whole lot of red peppers jammed with some amazing ingredients.
While this is best done during the summer when produce is a’plenty…sometimes I will make this in the dead of winter to raise the spirits. Side note: it’s great in an omelette the next day!
Without further ado, here is the recipe for my dad’s famous Red Pepper Salad.
Prep time: 15 minutes
Serves: 4 people (although I could probably take down this amount by myself if determined enough)
- 3 large red peppers
- 1 spanish onion
- 1 head of curly parsley
- 1 ½ lemons
- 2 limes
- A nice hard parmesan block (none of that soft crap here, needs to keep its form)
- Salt and pepper
Basically cut a lot of stuff…
1. Cut the peppers into strips about ½” long and ¼” wide and put in a large bowl. This is just a suggestion. You can cut them however you want.
2. Dice the Spanish onion to add to the peppers. You don’t have to use the whole onion if you are not a huge fan. I would suggest using at least half though.
3. Mince the curly parsley and add to the bowl. I love this stuff but my sisters aren’t huge fans so again…measurements are not the key here.
4. Time to juice the lemons and limes. If you don’t have a juicer (these are super helpful) a good amount of elbow grease will do the trick.
5. Add salt & pepper to taste and mix, mix, mix!
6. The last step is to add the parmesan. Shave the block into pieces that are thick enough to stay together but not be too overpowering. This really makes the dish so add as much as you would like while keeping a good balance.
7. Mix together one final time and allow to sit and absorb the juice.
Because I’m a meat-and-potatoes type of girl I usually serve this with some roast beef and red potatoes but it goes great with just about anything. I can’t begin to tell you how fresh and delicious this is. I guess you’ll just have to try it for yourself!
Until next time friends!
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