Title: Green Pepper Salad (Roumanian)
Categories: Ethnic Salad Peppers
Yield: 4 Servings

8	md	Unblemished sweet green
		Peppers
1	c	Olive oil or salad oil
1/3	c	Red wine vinegar
		Salt and pepper

Bake or broil the pepers whole, turning from time to time until all sides are blistered so that you can peel off the skin. This will be only a few minutes. Skin the pepers carefully, leaving them whole. Blend the oil, vinegar, salt, and peper, pour over the whole peeled peppers, and chill in the refrigerator. Serve ice-cold and drained. Save the dressing for another time.

This makes a simple yet spectacular salad course. Unlike most salads, it may be and should be prepared ahaead. It is easy to serve. All of which makes it just about perfect for buffet and outdoor entertaining.

Source: The Peasant Cookbook, by Marian Tracy, 1955

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