Salade de Poivrons aux Trois Huiles

Salad of Sweet Peppers with Three Oils

Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Aside from olive oil, the nut oils are the most delicious. Those from the walnut, hazelnut and almond add great interest to one’s cooking. But, sadly, although cheap, the oil from peanuts (arachide) is less delightful. Served this way to those unfamiliar with their flavour, these oils can be quite a revelation.


  • walnut oil
  • hazelnut oil
  • almond oil
  • 3 sweet peppers, red, green and yellow
  • salt, milled pepper
  • celery cut into matchsticks
  • baby carrots cut into matchsticks
  • cucumber cut into matchsticks
  • spring onions
  • 1 lemon, cut into slim wedges


Make sure the oils are at room temperature so that their full aroma is released when you pour them. (But replace them in the refrigerator to prolong their life.)

If you wish, blanch the peppers, but I prefer the crisp freshness of unblanched peppers; however, some people find them harder to digest.

Cut a ring from each pepper for each plate. Pour a little oil into the centre of each ring – say almond oil into the ring of yellow pepper and so on. Season the oil very lightly with salt and milled pepper.

Arrange small bundles of the other vegetables between the rings and place one or two wedges of lemon in the centre for those who prefer to sharpen the oil. For me there is sufficient sharpness in the vegetables. Serve as a first course or as a salad course, but before the cheese so that the palate can discriminate.