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Red Pepper Salad with Almonds & Marjoram

Erez Komarovsky

Lesson time 6 min

Erez shows you his secret for burning and peeling peppers and roasting almonds. He pairs it with the nutty crunch of almonds and the fragrant marjoram, which is what makes this pepper salad totally unique, and supremely delicious.

Students give this lesson an average rating of 4.7 out of 5 stars
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Preview

Come, go outside. Go outside. (wood clattering) (rooster crowing) (wood clattering) Okay. Let’s go. And now we are going to put the bell peppers and the tomatoes into the taboon, the wood fire taboon, so we can have, what you know, bell pepper salad. So now we are going to put the bell peppers directly into the fire so they will burn from the outside. It’s so warm that you hear the sizzling of the olive oil already. (oil sizzling) Very nice. If you don’t have a wood-fired oven at home, buy one. And if you don’t want to buy one, you can do it in a regular oven. Just heat your oven to the maximum temperature it can get. (oil sizzling) If you want to do it over the direct flame, you just place a metal grid on top of your gas flame, and you place it on top. In a wood-fired oven, it takes a maximum 10 minutes for the bell peppers to be completely charred from the outside. Let’s leave them here. (peppers sizzling) (peppers sizzling) (peppers sizzling) And let’s take the bell peppers out, they’re a nice char. See, they’re completely black from the outside. It’s warm inside. Whoo, whoo, hoo, hoo, hoo, hoo. Okay, and now we’re going to put some plastic wrap on top of them so they will be easy to peel. Let them stay like this for 10 minutes, so it will be much easier to peel the charred skins. (almonds clattering) Let’s throw some almonds on very low flame. Don’t forget to mix the almonds so they won’t be completely burned. Okay, that’s it, that’s ready. Let’s take the almonds out. They’re nice and roasted. We’re going to peel the bell peppers, and it’s going to be very easy to peel because they are well charred. But we’re going to leave some of the burned skin, because this is the smokiness of it. It’s the best. Okay. Make sure you get all the seeds out. See, it’s very easy to peel. When it’s roasted in the fire, wow. So what I’m taking, this is garlic confit, marjoram. Look at those beautiful tablespoons that my grandmother used to use. Hmm. Okay. So let’s put some salt, and let’s use the anchovies. I’m going to use Ortiz, which is the best quality. Just put it, the filet on top. Buy the good Spanish or Portuguese ones. I’m going to eat another one. Mm, I love it. Mm, now, some of the marjoram. Marjoram is something that I don’t know why, we are not using it enough in the kitchen. It’s wow, perfume. Let’s put it here. And now let’s put some almonds. (almonds crunching) And more garlic confit oil. And lemon. Not too much lemon, I don’t want it to be sour. Just to balance the flavor. Okay, that’s it.

About the Instructor

Renowned chef, baker, and cookbook author celebrated as the “Godfather” of modern Israeli cuisine, Erez Komarovsky takes viewers on a journey to discover the roots of his Middle Eastern cuisine. Starting from the bustling markets of Tel Aviv, Israel to his blissful home in the North Galilee, Erez teaches viewers how to bake his “flowering” Challah and Pita breads, plus his signature dishes including Lamb Kebabs, Hummus Mezze with Falafel, Harissa Chicken, Fish Crudo and more.