Tuesday, June 14, 2016

Pepper and Onion Salad


1 red bell pepper
1 small red onion
1/2 teaspoon coarse sea salt
1/2 teaspoon coarse black pepper
2 tablespoons olive oil
1 tablespoon apple cider vinegar
hearts of romaine lettuce leaves

Plunge a bright-red bell pepper into boiling water, remove immediately and rub off the outer "shiny" skin. Cover with ice water to chill and become crisp. Cut a slice from the stem end and remove the seeds and veins, then cut in rings as thin as possible. Cut one small red onion in very thin slices, separate the rings and "crisp" in ice water. Drain and toss together both onion and pepper rings. Season with salt, pepper, and pour over two tablespoons oil and one tablespoon vinegar. Crush the pepper and onion into the dressing, then pile it in nests of crisp hearts of romaine lettuce leaves.

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