Peppers Algerian Style
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- peppers (bell peppers)
- oil
- vinegar
- onion
Instructions
- Grill the peppers over gentle heat for two purposes: to loosen the skin so it can be easily removed, and to mellow their sharp, acrid bite. Once cooled slightly, cut them in half lengthwise and remove the seeds. Cut the pepper flesh into julienne (thin matchstick strips). Dress with oil and vinegar, seasoning to taste. Arrange on serving dishes with very thin onion rings scattered around.