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pepper salad

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Ingredients for 1 servings:

  • 500 g bell pepper(s), red
  • 125 ml water
  • 3 tbsp balsamic vinegar
  • 2 tsp honey
  • 4 tbsp olive oil
  • 1 onion(s)
  • 2 garlic cloves
  • 2 tbsp vinegar
  • 1 tsp mustard
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 30 minutes

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Wash and trim the peppers, removing the cores and seeds. Cut into thin strips. Bring the paprika, water, balsamic vinegar, and honey to a boil in a saucepan. Simmer gently for 5-10 minutes. Let the pepper strips cool in the broth in the pan. Remove from the pan and place in a salad bowl. The pepper strips should still have some bite. Mix the olive oil, vinegar, salt, pepper, mustard, onion, and garlic to make a dressing. Mix the dressing with the pepper strips and let cool completely in the refrigerator. Season again to taste. It’s best to let it sit for a day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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