Green Pepper Salad (roumanian) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 medium: Unblemished sweet green,
Peppers,
1 cup: Olive oil or salad oil,
1/3 cup: Red wine vinegar,
Salt and pepper,
Directions:
Bake or broil the pepers whole, turning from time to time until all
sides are blistered so that you can peel off the skin. This will be
only a few minutes. Skin the pepers carefully, leaving them whole.
Blend the oil, vinegar, salt, and peper, pour over the whole peeled
peppers, and chill in the refrigerator. Serve ice-cold and drained.
Save the dressing for another time.
This makes a simple yet spectacular salad course. Unlike most
salads, it may be and should be prepared ahaead. It is easy to
serve. All of which makes it just about perfect for buffet and
outdoor entertaining.
Source: The Peasant Cookbook, by Marian Tracy, 1955
Source from luhu.jp
sides are blistered so that you can peel off the skin. This will be
only a few minutes. Skin the pepers carefully, leaving them whole.
Blend the oil, vinegar, salt, and peper, pour over the whole peeled
peppers, and chill in the refrigerator. Serve ice-cold and drained.
Save the dressing for another time.
This makes a simple yet spectacular salad course. Unlike most
salads, it may be and should be prepared ahaead. It is easy to
serve. All of which makes it just about perfect for buffet and
outdoor entertaining.
Source: The Peasant Cookbook, by Marian Tracy, 1955
Source from luhu.jp