Romanian Roasted Peppers Salad
It is a classic salad in Romania, I think everyone knows it, and as easy to prepare as it is easy to eat because it is delicious.
The cleaned baked peppers I freeze for the winter - they keep their texture and aroma perfectly - then I just thaw them and make salads or dishes with them.
The peppers cook well on all sides. I have 2 favorite methods of making peppers:
1. It's that gas grill with a hole in the middle - the peppers are quite good, they are sweeter in taste, but they don't have that more specific smoke aroma.
2. On the stove, on the tin or that eggplant baking tray.
After baking, put them in a bowl, sprinkle with plenty of salt (the peel will be better) and cover with some plastic wrap or a tighter lid (the peppers will "sweat" and when they cool they are very clean good).
After the peppers have cooled well, they are peeled - more recently they are cleaned under a stream of cold water - as if they are cleaned better and faster, especially if they are made on eggplant.
You can leave them whole or cut into longer and narrower pieces - then put them in a deeper plate, where you will serve / mix the salad.
In a small bowl, mix the dressing ingredients - you can adjust them to your liking - if you like it sour, sweeter or saltier.
Pour the dressing over the peppers on the plate, mix well, but carefully - sprinkle with finely chopped greens and ready to serve with any food you like.
Good appetite!
