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.
Today we have a simple but perfect Pepper Salad for you.
Sweet Peppers Salads
Source : adapted from Elizabeth David’s French Provincial Cooking
Prep time: 5 mins
Cooking time: 0 mins
Serves: 4 – 6 people, depending how you use it
good quality virgin cold pressed olive oil
freshly ground black pepper
a few black olives
Sweet Pepper Salad 1
Cut off the end of the pepper, extracting 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.
Sweet Pepper Salad 2
1 garlic clove, finely chopped
a few sprigs of parsley, chopped
Char the skin of the pepper. You can do this by using a char grill pan on the stove, or by 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 char it under a grill or on a BBQ.
Remove the blackened skin, 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.