Salade aux Poivrons

Pepper and garlic salad


Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

Use as many different coloured peppers as you can for this salad, not just for the sake of the contrast, but for the varying flavours.


  • 6 medium-size peppers of different colours
  • juice of 1 lemon
  • 4 cloves of g


Grill the peppers (or hold them on a fork over a naked gas flame, or put them into a very hot oven) until their skins are black and blistered. Wrap them in a damp cloth for half an hour; then remove the thin burnt skin under the cold tap. Cut away and discard stalks and seeds, and shred the flesh into broad strips, keeping the colours apart. Season the strips with salt, pepper and the lemon jui