This is the time to pull out your best extra-virgin olive oil. The peppers can be roasted, peeled, and seeded several days before you make the salad.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The roasted, peeled pepper strips can be piled into a bowl, drizzled with a bit of olive oil, and refrigerated for a few days.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?