This recipe came from my great-aunt Tina. It is very, very old. Honestly if I see this recipe it would never cross my mind to try it, but…I had them when I was a child and they are fabulous!! Times have change and I know we are not suppose to eat raw eggs so if anybody has a suggestion on how to fix that please Z-mail.
This simple, vibrant salad depends on best-quality olive oil and balsamic vinegar; they combine with the sweet pepper juices to make a fruity dressing. Be sure to serve the dish warm. By Chef Thomas Keller, from "Keller Instincts"
Flouring the chips and walnuts keeps them from sinking to the bottom.
It is very important to allow the batter to cool well before adding the chocolate chips, or the chips will melt and ruin the batter.
This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.