Title: ROASTED PEPPER AND SNOW PEA SALAD
Categories: Salads, Vegetables
Yield: 4 servings
2 Red bell peppers
3/4 lb Snow peas
Salt to taste
1 Small red onion; peeled
1 tb Dijon mustard
2 tb Red-wine vinegar
1/2 ts Ground cumin
Pepper to taste
1/4 c Olive oil
1/2 c Finely chopped parsley
Preheat broiler or prepare a charcoal grill.
Place peppers under broiler or on grill and cook on
all sides until skin is well charred. When cool enough
to handle, split peppers in half, core and discard
charred skin. Cut peppers lengthwise into thin
strips. There should be about 1 cup. Put the strips
in a salad bowl.
Bring enough water to a boil to cover the snow
peas and boil 2 minutes. Drain in a sieve. Run cold
water over snow peas and drain. Add to salad bowl.
Cut onion in half, then cut each half crosswise
into thin slices and add them to the bowl.
Put mustard, vinegar and cumin in a separate bowl
and add salt and pepper. Beat vigorously with a
whisk, adding oil. Stir in the parsley. Pour dressing
over vegetables and toss. Source: Pierre Franey, The
New York Times.
