Name: Salade de Poivrons aux Trois Huiles (Salad of Sweet Peppers with Three Oils)
Cuisine: France
Ingredients: hazelnut oil; 1 lemon, cut into slim wedges; spring onions; cucumber cut into matchsticks; walnut oil; 3 sweet peppers, red, green and yellow; salt, milled pepper; almond oil; celery cut into matchsticks; baby carrots cut into matchsticks

Preparation info

Difficulty
Easy

Appears in

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.

Ingredients

walnut oil
hazelnut oil
almond oil
3 sweet peppers, red, green

Method

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