Friday, May 10, 2013


Edgar’s recipes

 Mixed Peppers Salad
4 bell peppers (2 red + 2 yellow)
¼ cup extra virgin olive oil
Juice of half lemon
Small bunch of parsley
2-3 cloves garlic, crushed
1 tsp. salt
1 tsp. pepper

Cook the peppers on the grill or in the oven for a few minutes on each side so that one can remove the skin. Do not burn the flesh. Place cooked peppers in a brown bag for a few minutes. Remove the skin without rinsing the peppers. Remove the stem and the seeds. Cut in strips and then across in ~1” pieces.
Mix well the pieces of pepper with the rest of the ingredients.

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