Salatat Mishwiyya
Region: Morocco
Category: Salads
Season: Summer
Difficulty: Easy
This Moroccan salad of tomatoes and fresh mild
chiles is usually served as part of a meze table but it is truly excellent as
an accompaniment to grilled lamb chops sprinkle lightly with cumin, which is
how I would try it. It is a refreshing
salad eaten in the summertime. I call
for heirloom tomatoes only because this is a salad where tomatoes play a
prominent and important role.
Yield: Makes 6 meze or salad servings
Preparation Time: 35 minutes
1 1/2 pounds mixed-color mild chiles, such as Anaheim, poblano, New Mexicos, or peperoncino, or bell peppers
3 large firm heirloom tomatoes (about 1 1/2 pounds)
1/2 Preserved Lemon, cut-up
For the vinaigrette
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 large garlic clove, pounded in a mortar with a pinch of salt until mushy
1/2 teaspoon sweet paprika
1/8 teaspoon Aleppo pepper or cayenne pepper
1/4 teaspoon freshly ground cumin seeds
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh coriander (cilantro) leaves
1/4 teaspoon freshly ground coriander seeds
1/4 teaspoon sugar
1. Preheat the oven to 450º F.
2. Place the chiles or bell peppers and the tomatoes in one or two baking dishes and roast until their skins blister black on all sides, turning once or twice, about 20 minutes for the tomatoes and 30 minutes for the chiles. Remove and cool, then remove the skins and seeds and cut both into 1-inch squares and place in a bowl with the preserved lemon.
3. In a large bowl, vigorously mix together the vinaigrette ingredients. Toss with the vegetables and serve.
Posted: 04/16/2008
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