Grilled Pepper And Caviar Salad
|Black caviar||50 Gram (1 Jar)|
|Oil||1⁄3 Cup (5.33 tbs)|
|White vinegar||1 1⁄2 Tablespoon|
Cut peppers in half, grill, cut side down until skin blisters and blackens; cool.
Peel away skin, cut peppers into thin strips about 5 cm long, cut celery the same length as peppers.
Combine peppers and celery with Dressing.
Toss lightly, garnish with caviar.
Dressing: Combine all ingredients.