Roasted Red Pepper Salad with Red Onions and Cucumbers
Appears in Cook's Illustrated May/June 1996
WHY THIS RECIPE WORKS
We developed our roasted red pepper recipe to achieve tender but not mushy flesh, smoky flavor, and skin that would peel off easily. We found that oven broiling is clearly superior to charring over a gas burner, but took care not to overroa...