Amish Andalusian Salad Recipe

Ingredients:
FOR 4

3 GREEN PEPPERS
1 POUND OF TOMATOES

FOR THE DRESSING :
1 ONION
2 CLOVES OF GARLIC
1 SPRIG OF PARSLEY
6 TABLESPOONS OF OLIVE OIL
2 TABLESPOONS OF WHITE WINE VINEGAR
LEVEL TEASPOON OF FRENCH MUSTARD
SALT AND BLACK PEPPER


Directions:
Remove the skins of the peppers by roasting in an oven for a few minutes until the skins peel. Avoid burning the peppers. When they are cool, peel off the skins, 'top' them and remove the seeds. Cut them into strips and then remove the pith (white bits !). Chop them into cubes. Place the tomatoes in boiling water for a few minutes, then in cold water to cool them down. Remove the skins, cut in half, remove the seeds and then chop the tomatoes into cubes. Put the mustard in a bowl, add a pinch of salt and pepper, mix in the vinegar. Add the oil whilst stirring the mixture.This could be done in a top loading mini blender - adding the oil during blending. Chop the onion and the peeled garlic as fine as possible. To peel garlic, crush the clove with the side of a knife. The skin will now come off easily. Add the onions and the garlic to the dressing and stir well. Now pour the dressing over the bed of tomatoes and green peppers.

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