pepper salad

Ingredients for 4 servings:

• 2 bell peppers, yellow
• 3 bell pepper(s), red
• 3 tomatoes
• 1 onion(s)
• 200 g ham, cooked
• 4 eggs, hard-boiled
• 10 black olives, pitted
• 1 tsp capers
• 1 tsp mustard, hot
• 4 tbsp vinegar
• 6 tbsp olive oil
• 1 pinch(s) of sugar
• Salt
• Pepper, black from the mill
• 2 dashes of Tabasco
• 1 head of lettuce
• 1 garlic clove(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Total time approx. 40 minutes

Quarter the bell peppers, clean them, and cut into strips approximately 5 cm long and 1/2 cm wide. Peel the tomatoes, quarter them, and remove the seeds and stem ends. Cut the ham into thin strips. Peel the eggs and slice them using an egg slicer. Slice the olives. Roughly chop the capers. Carefully mix all ingredients in a bowl. For the marinade, mix the mustard, oil, and vinegar in a bowl. Add the sugar, salt, plenty of pepper, and Tabasco, and season to taste. Pour the marinade over the salad, cover, and let it marinate in the refrigerator for 20 minutes. Tear apart the lettuce, wash, and dry it. Peel and halve the garlic. Rub the garlic into a large glass bowl and line it with the lettuce leaves. Remove the salad from the refrigerator, season again, and arrange it on top of the lettuce leaves.