Italian Pepper Salad

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 2 pounds large, firm peppers (green, red and yellow)
    • ¼ pint


    Place peppers under the grill as close to the heat as possible, turning them from time to time until the skin is charred on all sides. Then rub the charred skins off under running water. Remove stems and seeds. Cut lengthwise into 1-inch strips. Rinse well and drain.

    Place peppers in a salad bowl with olive oil and finely chopped garlic; add lemon juice, salt and freshly ground black pe