ROASTED RED PEPPER SALAD
(adapted from a recipe printed in The Hartford Courant, Nov. 20, ’91)
2 raw sweet peppers
1 stalk celery, peeled and chopped
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 teaspoon fresh chopped parsley
¼ teaspoon sugar
1/8 teaspoon basil
To roast peppers — (Clara Primus’ method) —
Place the peppers under a broiler set on high until skins are blistered. Watch carefully and turn frequently. Remove peppers from oven, promptly put into brown, grocery sack and close up tightly. Set aside until cool enough to handle, then peel skins from the peppers.
Cut roasted peppers into 1/8-inch strips.
To prepare salad–
Combine roasted pepper strips and chopped celery.
Mix together the vinegar, oil, parsley, sugar and basil.
Pour over vegetables and marinate overnight.
Serve on a bed of lettuce.
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