Chargrilled Spanish Red Peppers, Besos & Hazelnut Recipe

Prepare and char

Preheat a gas grill to high (or set broiler to high / cast-iron grill pan over high heat). Lightly oil the pepper skins with 1 tbs olive oil using a brush. Place peppers directly on the hot grill or in the grill pan. Cook, turning every 3–4 minutes with tongs, until the skins are evenly blackened and blistered on all sides, about 12–16 minutes total depending on heat and pepper size.

Steam and peel

Transfer charred peppers to a large bowl and cover tightly with plastic wrap (or place into a lidded container) for 10–15 minutes to steam—this loosens skins. Once cool enough to handle, peel off and discard skins, remove stems and seeds, and slice each pepper into 1–1.5 inch wide strips. Lay strips flat on a tray or plate.

Season peppers

Whisk together 2 tbs olive oil, 1.5 tsp sea salt, 1/2 tsp black pepper and 1 tbs lemon juice. Drizzle this dressing over the warm pepper strips and gently toss to coat. Set aside to rest while you make the Besos and hazelnut garnish so flavors integrate, about 10 minutes.

Make the dressing

In a medium bowl, combine 4 tbs extra-virgin olive oil and 2 tbs sherry vinegar. Add 2 finely minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp Dijon mustard and 1/2 tsp honey. Whisk until emulsified.

Finish dressing

Stir in 2 tbs chopped flat-leaf parsley, 1 tbs chopped oregano (or thyme), 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning—if too sharp, add a little more honey (up to 1 tsp). Let rest for 5 minutes for flavors to marry.

Dress the peppers

Pour about half of the Besos vinaigrette over the warm charred pepper strips and gently toss to combine. Reserve the remaining vinaigrette to spoon over plated peppers or for guests to add to taste.

Toast and chop hazelnuts

If your hazelnuts are not toasted, spread 3/4 cup hazelnuts in a single layer on a rimmed baking sheet and toast in a 350°F (175°C) oven for 8–10 minutes until fragrant and lightly browned. Transfer to a clean towel, rub to remove most skins (optional). Roughly chop the hazelnuts to a coarse crumb, about pea-to-nut size pieces.

Flavor nuts

Toss chopped hazelnuts with 1 tsp olive oil, 1 tsp lemon zest and 1/4 tsp flaky sea salt. This brightens and seasons the nuts so they contrast with the sweet peppers.

Assemble and serve

Arrange dressed pepper strips on a serving platter. Spoon remaining Besos vinaigrette in thin ribbons over the peppers. Scatter the seasoned hazelnuts evenly across the peppers. Finish with an extra drizzle of olive oil if desired, a light pinch of flaky sea salt, and scatter 1/4 cup microgreens or small herb leaves for brightness. Serve at room temperature.