Serbian Cucumber-Pepper Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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My garden is currently loaded with cucumbers and peppers, so I'll be making this salad very soon. I'm posting it for the Zaar World Tour. From Moosewood. Ingredients:
3 green bell peppers, seeded and chopped |
3 red bell peppers, seeded and chopped |
2 medium cucumbers, peeled, cut in half lengthwise, seeded and sliced |
1 small onion, finely chopped |
1/4 cup chopped fresh parsley |
4 large romaine lettuce leaves |
3 hard-boiled eggs, peeled and halved |
1/4-1/3 cup olive oil |
2 -3 tablespoons fresh lemon juice (or to taste) |
1/8 teaspoon sweeet hungarian paprika |
1 teaspoon dried basil |
1/2 teaspoon dried marjoram |
1/4 teaspoon dried oregano |
salt and pepper |
Directions:
1. Place the chopped peppers in a stainless steel bowl and scald them with boiling water for about one minute.
2. Drain the peppers well and mix in the cucumbers, onions, and parsley.
3. In a separate bowl, whisk the olive oil and all the herbs and spices.
4. Pour the dressing over the vegetables and mix well.
5. Chill for several hours.
6. Arrange the romaine on a platter, mound the salad in the center, and garnish with hard-boiled eggs.
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