Nov 30, 2006
Egg and Roasted Red Pepper Salad
- 1 tbsp parsley, minced
- 1 tsp paprika
- 2 tbsp white wine vinegar
- 5 tbsp olive oil
- 2 clove garlic, crushed
- sea salt and cracked pepper
- 1 red pepper
- 4 eggs, hardboiled, peeled and quartered
- Roast the red pepper until the skin is very blistered. Peel and slice.
- Combine the parsley, paprika, vinegar, olive oil, and garlic.
- Lay the hard boiled eggs on the plates and then place the red pepper on top. Pour the dressing over both. Season it all with sea salt and cracked pepper. Serve.
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