Prep 10 mins
Cook 10 mins
A Portuguese-inspired salad to include on an antipasto plate, from Joyce Goldstein's "The Mediterranean Kitchen", 1989
- 3 large red peppers
- 3 large green peppers
- 1⁄2 cup plus 6 tbsp. olive oil
- 1⁄2 teaspoon cayenne
- 1⁄4 cup red wine vinegar
- salt, pepper
- 3 tablespoons chopped fresh cilantro
- olive (to garnish)
- Cut the peppers into strips about 1/2 inch wide. Heat 3 tbsp olive oil in a large saute pan or skillet over medium heat. Add the peppers and cook until crisp-tender. Remove from heat and set aside.
- Dissolve the cayenne in some of the vinegar, then mix with the remaining oil and remaining vinegar. Season to taste with salt and pepper. Pout the vinaigrette over the peppers and toss to coat. Sprinkle with the cilantro and garnish with olives.