Summer Salads with Ramiro Peppers, Baby Spinach and Carrots

June 25, 2010

Roasted Ramiro Peppers

Ramiro peppers are fast becoming a favourite with me. Fantastically sweet to begin with, they really take on that great smokey flavour when roasted and this is what makes them such a great addition to any salad. If you’ve got the barbecue going that’s the obvious place to do them. Let the skin completely blacken then put them in a bag or a covered bowl for a couple of minutes. This generates some steam to lift off the skin making them easier to peel. Once you’ve got them peeled cut them into skinny strips or dice them up. You can of course roast them on an open flame on the hob or in the oven. I’ve been eating them with rice or cous cous making all kinds of salads with things like chargrilled courgettes, cherry vine tomatoes, feta, toasted pine nuts, capers, olives………….. whatever’s to hand really.

Ramiro Pepper Salad

Last night I made a very simple salad with this week’s gorgeous Wicklow baby spinach. I roasted the peppers on the hob and while they were doing I threw the spinach in a bowl along with a handful of those lovely wrinkled black olives and some thinly sliced red onion. I kept the dressing simple – our lovely organic olive oil and balsamic. Nothing fancy just very simple fresh ingredients that go well together – it’s what summer eating is all about….

Baby Spinach Salad with roasted Ramiro Pepper

You’ll need:

A couple of handfuls of baby spinach or any salad leaves you fancy

Black Olives – I used the wrinkly kind but it’s really up to you

1 roasted Ramiro Pepper

½ half red onion finely sliced.

Cut the pepper into strips and toss with the rest of the ingredients. Dress with olive oil, balsamic and the tiniest pinch of salt.

Ruth who packs all our veggies told me about a very simple carrot salad they make in Spain and I gave it a go. You grate carrots, pound some garlic with olive oil and um………. that’s it. Oh, I added a little red wine vinegar but that really was it. I resisted the temptation to use more than one clove of garlic and I was right. The result was lovely. The carrots were super sweet and the garlic gave the tiniest bit of bite which after a few hours just melted into the dressing. When we got home from the Stevie Wonder gig (amazing!!!!) later on we had it with hummus and crackers and I think it was even nicer.

Ruth’s Garlic Scented Carrot Salad

You’ll need:

Carrots – I used about 3 biggish ones which I suppose weighed about 500-600gr but it’s a salad so there’s no need to weigh

1 fat clove of garlic

A pinch of course salt

Olive Oil

Red Wine Vinegar

Grate the carrots. Smash the garlic and pound it with a pinch of salt and a little olive oil. A small morter and pestle is perfect if you have one or the back of a teaspoon will do fine. Add a generous glug of oil and a dash of vinegar. Dress the salad, taste then adjust the seasoning as you see fit. This salad keeps well but you might want to add a little more vinegar before you serve it.

We are off to the Sea Sessions festival in Bundorran tonight where Paul is playing on Sunday. If you’re there I’ll be the frazzled mom of two wondering what on earth I was thinking bringing Dan and Auggie with us. At least it’s on the beach… Chuck has a gig going on tomorrow night and has posted details on our facebook page. He’s a brilliant dj – you won’t be able to resist moving!

Have a great weekend,

Sarah

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One Response to “Summer Salads with Ramiro Peppers, Baby Spinach and Carrots”

  1. Sean Says:

    Looks delicious! Where can I get those peppers?


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