Provençal Pepper Salad

Name: Provençal Pepper Salad
Yield: Serves 6
Cuisine: France
Ingredients: 6 hard-boiled eggs; 24 anchovy fillets; 24 ripe olives; 2 cloves garlic, finely chopped; 2 large green peppers; 2 large sweet red peppers; 6 firm ripe tomatoes; salt and freshly-ground black pepper; salt and freshly-ground black pepper; 3 tablespoons wine vinegar; 6-8 tablespoons olive oil; 1 tablespoon each finely-chopped parsley, tarragon, chervil and chives; 1 tablespoon each finely-chopped parsley, tarragon, chervil and chives; 1 tablespoon each finely-chopped parsley, tarragon, chervil and chives; 1 tablespoon each finely-chopped parsley, tarragon, chervil and chives

Preparation info

Serves
6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

2 large green peppers
2 large sweet red peppers
6 firm ripe tomatoes

Europe
France
Pescatarian
Mediterranean
Spicy
Gluten-free

Method

Prepare herb dressing by combining finely-chopped garlic and fresh herbs with oil, vinegar, salt and freshly-ground black pepper, to taste.

Prepare Peppers as Follows

Wash and dry whole; place under grill, as close to flames as possible. Cook, turning peppers continually, until skin on all sides has charred. Remove charred skin under cold water. Cut