Eight Pepper Salad

 

 

Another original recipe developed for visually appeal and to tempt my mother who gets a
big bang out of something she had never had before. In the recipe, all the ingredients are
cut to the same width and length which helps contribute to its visual appeal. Start to
prepare the salad two hours ahead as the soaked peppers can pickup a bit of the extra
sweetness from their soaking bath.

1 each: red, yellow, green, purple and orange bell peppers

1 sweet red onion

2 cups cold water

1 cup of sugar

salt

Vinaigrette dressing made with:

white, red and black pepper

2 tablespoons very finely chopped chives

2 tablespoon very finely chopped parley

1 teaspoon very finely chopped garlic

Cut the curved end off the tops and bottoms of the bell peppers and discard them.

Remove any white ribs or seeds from the bell peppers. Slice the top and bottom off of the

onion so it is the same length as the peppers. Slice the peppers length wise into strips

approximately 1/8 of an inch wide. Place all the bell pepper slices in cold water. Add a

cup of sugar and a bit of salt to taste in water.  Should be sweet and only enough salt to make they marination slightly salted.

Place bowl in refrigerator until ready to assemble the salad. Slice the onion’s outer layers and discard the curved or too small inner ribs. Place onion in a plastic bag and place in the refrigerator. Finely chop the garlic, parley, and garlic. Place in a small cup, cover with wrap or a lid. Place in the

refrigerator.

 

Assembly

Remove all ingredients from the refrigerator. Drain and pat dry the peppers. Add the

peppers and all the other ingredients to a bowl. Toss with vinaigrette dressing, let stand. Top with parmesan cheese or cojt.i

10 minutes then serve.