Salade aux Poivrons

Name: Salade aux Poivrons (Pepper and garlic salad)
Yield: Serves 6
Ingredients: 3 × 15 ml spoon (3 tablespoons) olive oil; a small bunch of parsley; 4 cloves of garlic; 18 black olives, stoned and cut up; 1–2 hard-boiled eggs, chopped (optional); salt and pepper; juice of 1 lemon; 6 medium-size peppers of different colours

Pepper and garlic salad

Preparation info

Serves
6

Difficulty
Easy

Appears in

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.

Ingredients

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

Vegetarian
Gluten-free
Mediterranean

Method

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