Cooked and Raw Vegetable Salad

Preparation info
  • Serves

    6 to 8

    Appears in
    Everything on the Table

    By Colman Andrews

    Published 1992

    • About


    • 6 to 8 shallots, peeled and thinly sliced
    • Extra-virgin olive oil
    • 4 bell peppers, 2 red and


    In a small skillet, sauté shallots in a little olive oil over low heat, stirring occasionally, until soft and dark brown (but not burned). Drain on paper towels.

    Meanwhile, prepare other vegetables:

    Char peppers on gas grill, over gas flame on range, or in preheated broiler, turning occasionally, until black on all sides. Allow to cool slightly, then core and halve peppers, remo