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Directions: Preheat broiler or prepare a charcoal grill. Place peppers under broiler or on grill and cook on all sides until skin is well charred.
When cool enough to handle, split peppers in half, core and discard charred skin. Cut peppers lengthwise into thin strips. There should be about 1 cup. Put the strips in a salad bowl.
Bring enough water to a boil to cover the snow peas and boil 2 minutes. Drain in a sieve. Run cold water over snow peas and drain.
Add to salad bowl. Cut onion in half, then cut each half crosswise into thin slices and add them to the bowl.
Put mustard, vinegar and cumin in a separate bowl and add salt and pepper. Beat vigorously with a whisk, adding oil. Stir in the parsley. Pour dressing over vegetables and toss.
Source: Pierre Franey, The New York Times.
| Ingredients:
1/2 Teaspoon(s) ground cumin
2 Tablespoon(s) red-wine vinegar
1 Tablespoon(s) dijon mustard
1 small red onion; peeled
1 salt to taste
3/4 Pound(s) snow peas
2 red bell peppers
1 pepper to taste
1/16 Quart(s) olive oil
1/2 Cup(s) fresh parsley,finely chopped |
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