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REC: Piperade Salad with Olives...

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Joined: Dec 16, 2005


Posted to Thread #14007 at 9:20 pm on Mar 2, 2009


Recipe By :Bon Appétit/August 2002
Serving Size : 8

1/3 cup extra-virgin olive oil
2 garlic cloves -- thinly sliced
1 large red onion -- halved, sliced
2 large red bell peppers -- cut into 1/2-inch wide strips
1 large yellow bell pepper -- cut into 1/2-inch wide strips
1 large green bell pepper -- cut into 1/2-inch wide strips
2 tablespoons Sherry wine vinegar
1/2 cup coarsely chopped pitted Kalamata olives -- or other brine-cured black olives

Heat olive oil in heavy large skillet over medium-high heat. Add sliced garlic and stir 30 seconds. Add red onion slices and sauté until beginning to soften, about 5 minutes. Add all peppers and sauté until crisp-tender, about 7 minutes. Stir in Sherry wine vinegar, then olives. Season salad generously with salt and pepper. Cool completely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

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