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.
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
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.
© 1987 Geraldene Holt. All rights reserved.