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
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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