Italian Pepper Salad
|Green peppers||2 Large|
|Salad oil||4 Tablespoon|
|Wine vinegar||1 Tablespoon|
|Freshly ground black pepper||To Taste|
1. Char the peppers on the outside by holding them on the tines of a fork in a moderately high flame of a gas burner. Turn them until they are black all over. Cool under running water and rub off the outer charred membrane.
2. Halve the peppers, remove and discard the seeds. Slice into thin lengths. Add the oil, vinegar, salt and pepper. Let stand thirty minutes at room temperature