Sweet Pepper Salads: A recipe

I have been using Elizabeth David as my guide these past weeks, eating simply and being mindful of the produce.

One apricot, organic, juicy and ripe. Eaten slowly.

Dutch potatoes, simple boiled and dressed with olive oil, salt and pepper. Eaten as a warm salad.

An apple, peeled and sliced with a little salt sprinkled on it.

And bell peppers (capsicums) simply sliced in a salad, done two ways.

Sweet Peppers Salads

Source : adapted from Elizabeth David’s French Provincial Cooking
Cuisine: French
Prep time: 5 mins
Cooking time: 0 mins
Serves: 4 – 6 people, depending how you use it

ingredients
red peppers
good quality virgin cold pressed olive oil
sea salt
freshly ground black pepper
a few black olives

Sweet Pepper Salad 1
Cut off the end of the pepper, extracing the core and the seeds. The best way to do this is to run a small sharp knife in a circle around the stem. Pulling the stem away will then remove the seeds as well.

Rinse the pepper under cold running water inside and out. Drain.

Slice the pepper very finely and drizzle over the olive oil, sprinkle with salt and pepper, strew with olives and serve.

additional ingredients
1 garlic clove, finely chopped
a few sprigs of parsley, chopped

Sweet Pepper Salad 2
Char the skin of the pepper. You can do this by using a char grill pan on the stove, impaling the pepper on a long metal skewer and turning it round and round over a gas flame until it is charred quite black (with a wonderful smoky flavour) or charing under a grill.

Remove the blackened skin under cold running water, and remove the core and seeds.

Cut the pepper into lengthwise strips and season with salt, olive oil, pepper, a little garlic chopped finely and, if you like, some parsley.

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See also:

Algerian Pepper Salad from 64SQFTKITCHEN

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