Active time: 40 min Start to finish: 1 hr

　　

Ingredients

Makes 6 first-course servings

　　6 medium red bell peppers (2 lb)

　　1/4 cup raisins

　　1 1/2 tablespoons fresh lemon juice

　　1 1/4 teaspoons harissa* (spicy North African condiment)

　　1/2 teaspoon fine sea salt

　　1/4 cup olive oil

　　1/3 cup finely chopped walnuts, toasted

　　

Step 1

Preheat broiler.

　　

Step 2

Arrange peppers on a broiler pan and broil peppers about 2 inches from heat, turning occasionally with tongs, until skins are blackened, 20 to 30 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and quarter each lengthwise.

　　

Step 3

While peppers are broiling, soak raisins in 1 cup hot water 15 minutes, then drain well in a sieve. Whisk together lemon juice, harissa, and sea salt, then whisk in oil until combined well.

　　

Step 4

Toss peppers with dressing and sprinkle with raisins and walnuts.

　　

Step 5

*Available at Kalustyan's (800-352-3451).

　　Cooks' note:

　　Roasted peppers can be tossed with dressing 1 day ahead and chilled, covered. Bring to room temperature before proceeding.