Julienned Sweet Pepper Salad

Recipe from: The Art of Simple Food II, by Alice Waters


4 sweet peppers, any variety, cut in half lengthwise, seeds removed, and sliced as thinly as possible

1 Tablespoon Red Wine Vinegar

2 garlic cloves, pounded to a puree

1 marjoram sprig, leaves only

10 basil leaves, chopped


fresh ground black pepper

3 1/2 tablespoons olive oil

1 large handful rocket, arugula, or other spicy tender green, diced if the leaves are big


First, prepare the dressing, by mixing together the red wine vinegar, the garlic, half of the marjoram, about two tablespoons of the basil, and a bit of salt and pepper in a bowl.  Stir to dissolve the salt and let macerate for 10 minutes.  Whisk in the olive oil.  Taste and adjust the salt and acidity as needed.  When ready to serve, toss the julienned peppers with a little bit of salt.  Add three quarters of the vinaigrette and toss with the rest of the basil and the marjoram.  Add a handful of the rocket or arugula.  Gently toss and plate.  Spoon the rest of the vinaigrette over the salad and serve.