• Ingredients: 28
  • Serves: 4

Spicy bell pepper salad with chopped fresh dill, fresh lemon juice.


For dressing

For salad

  • 3 cups thinly sliced green cabbage
  • 3 cups thinly sliced iceberg lettuce
  • 1 1/2 cups diced peeled pitted mango
  • 1 cup diced peeled jicama
  • 3/4 cup chopped red onion
  • 1 7-ounce jar roasted red bell peppers, drained, diced
  • 1/3 cup shelled pumpkin seeds, toasted
  • 1/4 cup chopped fresh cilantro



To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


  1. Step 1 Stir caraway seeds in large nonstick skillet over medium heat until fragrant, about 1 minute. Stir in oil and crushed red pepper.

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  2. Step 2 Add all peppers, onion, lemon peel and garlic. Increase heat to medium-high and sauté until vegetables are crisp-tender, about 7 minutes.

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  3. Step 3 Transfer pepper mixture to large bowl. Mix in dill. Cool. (Can be made 2 hours ahead. Let stand at room temperature.) Remove lemon peel.

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