Salad of grilled peppers

Ingredients for 4 servings:

• 4 bell peppers
• 2 cloves garlic
• a few stalks of parsley
• 1 small jar of vinegar (apple or red wine vinegar)
• 1 dash of olive oil (not too little)
• Salt
• possibly hard-boiled eggs
• possibly chopped onion(s)
• possibly chopped olives
• possibly soaked stockfish (bacalao)

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 40 minutes

Asado pepper salad

Flatten the halved peppers and drizzle with a little oil. Place them on a baking sheet (skin side up) and grill in the oven (180-200°C) for about 20 minutes, until the skin is almost (or even) blackened. Then rinse briefly under cold running water and peel off the skin. Then cut into fine strips. Grind the garlic, salt, and parsley in a mortar and pestle. Add the vinegar and then the olive oil. Pour this mixture over the pepper strips. Let it sit in the refrigerator for a few hours. Serve as a side dish to fish or meat, at a barbecue, as a starter, or as a snack with some baguette. If you like, once the salad is ready, you can add 1 or 2 hard-boiled and finely chopped eggs and/or a finely chopped onion (lightly sautéed) and/or finely chopped olives and/or fine strips of soaked bacalao… The sky’s the limit.