Roasted Pepper Carrot Salad with Raspberry-Mint Vinaigrette
A vibrant Mediterranean-inspired salad featuring tender matchstick carrots and smoky roasted bell peppers dressed in a bright raspberry-mint vinaigrette. The carrots are briefly blanched to maintain their crisp-tender texture while absorbing the sweet-tart dressing. Perfect as a refreshing side dish for summer entertaining or as a light lunch served over crisp lettuce. The overnight marination develops deeper flavors, making this an excellent make-ahead option for dinner parties or potlucks.
Ingredients
- 1 large yellow bell pepperred or orange bell pepper1:1vegetariangluten-free
same sweetness and texture
- 2 pounds carrots, peeled and cut into 3-inch-long matchstick pieces
- ¼ cup shallots, mincedred onion1:1vegetariangluten-free
stronger onion flavor
- ¼ cup fresh mint, mincedwhite wine vinegar plus 1 tsp honey1:1 plus honeyvegetariangluten-free
different fruit notes
Full guide → - 2 ¼ Filippo Berio extra-virgin olive oil
- 3 tablespoons Raspberry-Mint Vinegar or other fruit-flavored vinegarwhite wine vinegar plus 1 tsp honey1:1 plus honeyvegetariangluten-free
different fruit notes
- 1 ½ teaspoons sugar
- 1 head red leaf or curly green lettuce, leaves separated, washed, and dried
Instructions
- 1
Preheat the broiler and place pepper on broiler pan
- 2
Broil pepper, turning until skin is blackened all over
- 3
Place pepper in paper bag and let cool completely
- 4
Peel, core, and seed cooled pepper, then cut into thin strips
- 5
Place pepper strips in glass dish large enough to hold carrots
- 6
Bring medium saucepan of water to boil
- 7
Add carrots and cook until just tender
- 8
Drain carrots well and add to peppers
- 9
Add shallots and mint to pepper and carrot mixture
- 10
Add olive oil, vinegar, and sugar, tossing gently to coat
- 11
Cover dish and marinate for several hours at room temperature or overnight in refrigerator
- 12
Bring to room temperature before serving if refrigerated
- 13
Line platter with lettuce leaves
- 14
Arrange carrot salad on top of lettuce
Tips
Steam the pepper in the paper bag for easier peeling - the trapped heat helps loosen the charred skin naturally.
Cut carrots uniformly for even cooking and professional presentation. A mandoline or sharp knife ensures consistent matchstick pieces.
Marinate overnight for best flavor development, but bring to room temperature before serving to enhance the dressing's aromatics.
Good to Know
Refrigerate covered for up to 3 days. The flavors continue to develop during storage.
Can be made 1-2 days ahead. The marination actually improves the flavor over time.
Serve at room temperature for best flavor. Let refrigerated salad sit out 30 minutes before serving.
Common Mistakes
Don't overcook carrots to avoid mushy texture - they should be crisp-tender.
Steam pepper in bag after roasting to make peeling easier and prevent tearing.
Substitutions
same sweetness and texture
different fruit notes
FAQ
Can I make this salad without roasting the pepper?
Yes, you can use raw bell pepper strips for crunch, but roasting adds smoky depth and sweetness that complements the raspberry vinegar beautifully.
What if I don't have raspberry-mint vinegar?
Substitute white wine vinegar mixed with a teaspoon of honey, or use any fruit vinegar like apple or pear for similar sweetness and acidity.
How long will this salad keep in the refrigerator?
The salad keeps well for up to 3 days covered in the refrigerator. The flavors actually improve after the first day of marination.