Guest guest Posted April 2, 2002 Report Share Posted April 2, 2002 Sweet Pepper Salad SERVES 4 - 6 2 tbsp. olive oil 8 green bell peppers 1 cup chopped flat-leaf parsley 1/2 tsp. cumin 1 minced peeled clove garlic 1 minced preserved lemon (see Moroccan Techniques) Salt Heat 1 tbsp. olive oil in a cast-iron skillet over high heat. Add bell peppers and sear, turning occasionally to blacken on all sides. Place peppers in a brown paper bag, close bag, and allow peppers to cool for 20 minutes. Remove skins, seeds, and veins, then dice into 1'' pieces. Heat 1 tbsp. olive oil in same skillet over low heat. Add peppers, chopped flat-leaf parsley, cumin, garlic, preserved lemon, and salt. Cook until juices evaporate, about 15 minutes. Cool and serve. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Chat with friends online, try MSN Messenger: http://messenger.msn.com Quote Link to comment Share on other sites More sharing options...
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