Three pepper salad recipe

Three Pepper Salad recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delicious and refreshing Three Pepper Salad recipe! Bursting with vibrant flavors, this salad combines three types of peppers to create a colorful and zesty dish. Whether you're looking for a light lunch option or a flavorful side dish, this recipe is sure to please your taste buds. With its simple preparation and healthy ingredients, it's perfect for those seeking a quick and nutritious meal. So grab your peppers and get ready to enjoy a burst of flavor in every bite!

Keywords: Three pepper salad, vibrant flavors, zesty dish, light lunch option, healthy ingredients.

Three pepper salad recipe details

Three pepper salad recipe, recipe Rating: 4.6
Number of votes:104 

Ingredients

2 medium	red peppers
1 medium	yellow pepper
1 medium	purple or orange pepper
1 medium	sweet white onion OR
1 medium	red onion
1 handful	parsley, chopped
1 tbsp	white wine or cider vinegar
1 tbsp	sesame oil OR
1 tbsp	walnut oil

Instructions

Many people complain that eating raw sweet peppers results in some degree of digestive upset. This is due the thin and shiny outer membrane which is not easily digestible. Remove the membrane and the problem disappears. Hence, I have provided a method to remove the membrane more easily than any other means. However it is a job that requires 100% of your attention as there is a risk of fire or of the charring going just too far if your attention is elsewhere. You do not want to cook the peppers, other than the one to be roasted.

Roast one of the red peppers in the oven until soft. Remove stalk and seeds as best possible. Cut into strips. Set aside.

Scorch the skins of remaining peppers one at a time either directly on a gas hob or by using a blow torch if you have one. Allow an area to go quite black and to split; the more charred it gets (within reason) the easier it is to remove the skin. Rotate the peppers to present a fresh area of skin once an area has charred sufficiently. Allow to cool and remove skins with a sharp knife. Remove stalks, septums and seeds. Remove bottom of pepper and cut down one side. Open out to a wide strip and cut into thin slices.

Place pepper strips in a medium-sized serving bowl and add roasted pepper.

Cut onion in half and cut from top almost to root end without cutting completely through. Finely slice into strips and discard root end. Repeat for other half. Add to peppers and mix roughly. Add parsley. Season. Mix oil and vinegar together (if using walnut oil, it can sometimes be rather bitter; add about 1 tsp icing – powdered – sugar, if necessary) and pour over salad. Check and adjust seasoning if necessary. Chill for at least one hour and toss again just before serving.

Preparation time:
ca. 30 min
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a