Egg and Pepper Salad

Name: Egg and Pepper Salad
Yield: Serves Four to Five
Ingredients: ½ teaspoon freshly ground black pepper; good pinch of dry English mustard; 3 leaves basil, finely chopped; salt to taste; 4 tablespoons olive oil; 1 tablespoon red wine vinegar; 25 g/1 oz black olives; 3 tomatoes, peeled and quartered; 6 hard-boiled eggs; ½ (56-g/2-oz) can anchovies; 1 small green pepper, finely sliced; 1 small red pepper, finely sliced

Preparation info

Serves
Four to Five

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

As a general rule I’m against ‘arranged’ salads.

However, this one does look very pretty if the instructions are followed. But all the ingredients can simply be mixed in a bowl and will still look good and taste good.

Ingredients

1 small green pepper, finely sliced
1 small red pepper, finely sliced
6 hard-boiled eggs

Fish course
Starter
Gluten-free
Pescatarian

Method

To make the dressing combine the ingredients in a screw-top jar and shake well.

Put the slices of pepper, without any seeds, in a small saucepan and pour in enough boiling water to just cover them. Bring back to the boil and drain immediately. Dunk into cold water to set the colour, and then drain again.

On a flat dish with a good lip arrange the eggs: quarter them lengthways an