Roasted or Grilled Peppers for Salads

Perfectionists prefer to peel the sweet pepper. The easiest way, I find, to prepare peppers in this way for use in appetiser salads and other dishes, is to grill or roast the peppers as close to the heat as possible, turning them until the skin is charred on all sides. The skins will rub off easily under running cold water. The peppers are then cored, seeded and sliced into thick strips, and marinated in a well-flavoured French dressing. Peppers prepared in this way will keep well under refrigeration, if packed in oil in tight sterilised jars.