Salade Tri Color
Red Bell Peppers
- Marinated Red Bell Peppers
- Red bell peppers, thinly sliced garlic cloves, olive oil and salt.
- In a hot oven, roast peppers just long enough for the skin to start blackening but not too long as to cook the peppers, otherwise they will be mushy. Peel skin while still hot and take out all seeds and inside membranes. Then slice lengthwise.
- In a square or rectangular dish or tupperware place a layer of peppers, then salt, garlic slices and cover with olive oil. Keep layering in the same manner until all peppers are used, then cover and refrigerate. This is good to eat a day later and you can keep it easily for a week.
- Extra-fine Green Beans “al-dente”
- This is best with the super extra-fine greens beans that usually come from Kenya but otherwise use the finest you can get, take out strings.
- If you only find bigger ones, cut lengthwise.
- Bring to boil a large pot of water, add lots of salt, and then the green beans.
- The salt is very important to keep them from discoloring.
- When cooked to a still-slightly-crunchy state, take out of hot water and immediately cool in cold running water.
- Refrigerate and when ready to serve, add vinaigrette to taste.
- If serving hot, just reheat in a pan with a very little water in the bottom.
- The key to keeping them green is the very hot water, salt and cooling immediately, so even if you plan to serve hot, you should do all this and then heat up again.
- Mushroom Salad
- Rinse mushrooms under cold running water (do not immerse) just enough to get any dirt off.
- Slice thinly, with a good knife, to get pretty and neat slices. Immediately add a little lemon juice to prevent coloring.
- Just before serving add vinaigrette.
- Arrange the three ingredients on plates in a pretty and neat way (I use my hands).