Nuernberg Red Bell Pepper Salad |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 2 |
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A simple red pepper makes a bright-colored and bright-flavored side salad usually served with grilled Bratwurst and Kartoffelsalat (potato salad) in Bavaria. After searching for a recipe for years, I've reconstructed it to my taste using techniques from other German and Polish recipes. Looks right to me, try it and see. Ingredients:
1 large red bell pepper |
2 tablespoons white vinegar |
1 cup water |
1/2 teaspoon salt |
1 teaspoon sugar |
1 teaspoon olive oil |
1 dash ground black pepper |
1 tablespoon frozen corn (optional) |
Directions:
1. Slice the red pepper (capsicum) into thin strips.
2. Mix water, salt, sugar, and vinegar in a small saucepan and bring just to a boil.
3. Add the sliced red pepper (and optional, a few grains of yellow corn for color) to the boiling water, cook about a minute until they begin to slightly soften, and remove from heat.
4. Let stand, covered, to cool until just lukewarm.
5. Pour off the water.
6. Add olive oil, cover and shake to coat.
7. Add just a dash of black pepper.
8. May be served warm or chilled.
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