This salad is a standard at many Sabbath tables and holidays. I prepare the peppers directly on the barbeque in the summer. Delicious and colorful, try it at home with a variety of colors. Enjoy!
Pepper Salad with Mustard Vinaigrette by Bake Bellissima
2 Red Peppers
2 Yellow Peppers
2 Orange Peppers
1 tablespoon minced parsley plus a few leaves for garnish
5 tablespoons sherry Vinegar
2 tablespoons Dijon mustard
1 cup grapeseed oil
2 tablespoons olive oil
1 teaspoon salt
Black pepper to taste
Preheat your oven on Broil. Place the peppers on a cookie sheet and place in the oven for about 10 minutes until the peppers start to darken. After 10 minutes, remove the sheet from the oven to brown peppers on the other side and broil for another 10 minutes. You will have to watch as this may take longer depending on your oven.
Once they are browned, remove from the oven and individually wrap the peppers in newspaper. The trapped steam will make removing the skin much easier. After another 10 minutes or when the peppers have cooled enough to handle, peel the peppers and remove liquid and seeds. In a bowl, mix the vinegar with the salt, mustard and minced parsley. Slowly add the oils and season to taste with black pepper.
Cut the peppers into thin strips and add the vinaigrette. Garnish with parsley and these are now ready to serve.