Recipe: Roasted Pepper and Flat-Leaf Parsley Salad (with cucumber, onion and olives, make ahead)

ROASTED PEPPER AND FLAT-LEAF PARSLEY SALAD

3 red bell peppers
3 green bell peppers
1 Serrano chile, seeded and minced (wash hands thoroughly afterward before touching skin)
2 red onions, thinly sliced
3 cucumbers peeled, seeded and sliced thin
FOR THE DRESSING:
1/3 cup olive oil
2 lemons, zest and juice
FOR THE SALAD:
20 Kalamata olives, pitted and sliced
2 teaspoons minced oregano
Salt and pepper, as needed
1 bunch flat-leaf parsley, leaves only (smell before buying to ensure parsley has strong, pleasing aroma)

TO PREPARE THE PEPPERS:
Char the red and green bell peppers in open gas flame, in broiler or over hot coals until blackened all over. Transfer to plastic bag or covered bowl, cool until able to handle. Pull away blackened skin, using paring knife on difficult spots. Halve peppers; remove stems, seeds and ribs; and dice neatly.

Combine diced peppers, Serrano, onions and cucumbers in bowl; set aside.

Whisk together oil, lemon juice, and zest until evenly blended. Pour over peppers. Cover and refrigerate for at least 30 minutes, up to overnight.

TO MAKE THE SALAD:
Add olives and oregano to salad. Taste and adjust seasoning with salt and pepper, if necessary. Fold in parsley.

Serve chilled or at room temperature as an accompaniment.

Makes 6 to 8 servings
Source: Vegetables: Recipes and Techniques from the World's Premier Culinary College by The Culinary Institute of America