PEPPER SALAD WITH CAPERS - Italian Cooking

PEPPER SALAD WITH CAPERS - Italian Cooking

Time
Preparation takes about 30 minutes plus 1 hour refrigeration.

Preparation

The peppers may also be roasted in a hot oven for about 30 minutes. Alternatively, pierce whole peppers with a fork and hold them over a gas flame to char the skin.

Watchpoint
The peppers must become very charred on the outside before the skin will peel well.

Cook’s Tip

Instead of chopping them, the basil leaves may be rolled up and cut into strips with kitchen scissors.

3 large peppers, red, green and yellow
6 tbsps olive oil
1 clove garlic. peeled and finely chopped
Basil leaves. roughly chopped
Fresh marjoram roughly chopped
2 tbsps capers

1 tbsp white wine vinegar

1. Cut the peppers in half and remove the core and seeds.
Press with the palm of the hand or the back of a knife to flatten. Brush the skin side with oil and place the peppers under a preheated broiler.

2. Broil the peppers until the skins are well charred. Wrap in a towel and leave for 15 minutes. Unwrap and peel off the charred skin.

3. Cut the peppers into thick strips and arrange on a serving dish. Scatter over the chopped garlic, basil leaves, marjoram and capers.


4. Mixtogetherthe remaining olive oil with the vinegar and salt and pepper and pour over the salad. Refrigerate for 1 hour before serving.

Step 1 Flatten the pepper halves with the palm of the hand or a large knife.

Step 2 Brush lightly with oil and broil until the skins are charred.
Wrap in towels and leave for 15 minutes.