Red Pepper Salad

Ingredients

• 4 large red bell peppers
• 2 tbsp fresh basil leaves
• 2 tbsp see note balsamic or apple cider vinegar
• ¼ cup good-quality olive oil
• salt

Method

1. Heat the oven to 500 degrees. Put the red peppers on a baking sheet and place in the hot oven to sear for 15 minutes. When they have brown spots and the surface of the skin begins to crack and bubble, remove from the oven and place in a colander under cold, running water for a minute to stop cooking.
2. When the peppers have cooled enough to handle, peel off the skin and trim away any black spots on the peppers. Cut out the core, remove all the seeds and slice lengthwise into long, thin strips. Place in a mixing or serving bowl.
3. Stack the fresh basil leaves and cut crosswise into thin strips. Mix the basil with the red pepper.
4. To make the dressing: Place the vinegar in a small mixing bowl and gradually whisk in the olive oil. Season with salt and pour over the vegetables. Let the ingredients marinate in the refrigerator for several hours before serving.

Notes

From "Picnics" by Marilyn Myers, Running Press. Yield: 6 servings. Note: Balsamic vinegar is available in specialty food shops.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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