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Pepper Salad –
Salade de Poivrons
This is a colorful salad, the kind of dish to make mid-summer if you are fortunate enough to have an abundance of peppers of the red, orange, and yellow varieties. I usually make this as side dish, but today, we ate it for lunch on buttered and toasted slices of baguettes. Leftovers are also a flavorful topping for a hamburger.
Seed, core and slice peppers into 8 pieces. Use as many peppers as you need to feed the number of people you are serving. I usually figure half a pepper per person.
Add peppers to skillet. Cook and keep turning until they are softened.
Add minced garlic. I use one more clove than the number of peppers. I used 2 peppers, therefore, I used 3 cloves of garlic.
Number of peppers = P. Number of garlic cloves = G. P+1=G The teachers told me that algebra was important, and I could never understand why. I have finally, after all of these years, found a reason to use algebra. If only I could find a use for calculus…
Add thyme. Use fresh thyme if you have it. If not, dried is fine. Fresh is always best.
Add wine vinegar.
Pepper Salad – Salade de Poivrons
- 2 Tablespoons extra virgin olive oil (increase if using more peppers)
- 2 red, orange, and/or yellow bell peppers cored, seeded and cut into eight pieces
- 3 garlic cloves, minced
- Thyme to taste
- 1 Tablespoon wine vinegar
- In large skillet, heat olive oil over high heat.
- Add peppers and reduce heat to medium.
- Cook, turning or stirring peppers for 10 to 15 minutes, until softened.
- Add minced garlic and thyme. Cook 2 minutes longer, watching to be sure that the garlic does not burn.
- Add the wine vinegar and toss to coat peppers.
- Serve warm or at room temperature.