Grilled Peppers en Salade

Preparation info
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By Robert Carrier

Published 1965

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  • 4-6 green, red or yellow peppers
  • well-flavoured French dressing
  • lettuce leaves


Grill or roast peppers as close to the heat as possible, turning them until the skin is charred on all sides. Rub off skins under running cold water. Core, seed and slice peppers into thick strips and marinate in a well-flavoured French Dressing.

Serve as an appetiser salad on a bed of lettuce leaves with a lattice of anchovy fillets for garnish. Or serve in an hors-d’œuvre dish