Egg & Red Pepper Salad (Ensalada de Huevos Duros y Pimenton)
Serves: 4
Preparation time: 30 min. plus 1 hour marinating
Tapas are certainly Spain's best food invention, real soul food. Simple ingredients presented with flair, especially appealing in warm weather. The red peppers gain in flavor when served at room temperature. The substantial amount of garlic and parsley in the vinaigrette, make this salad particularly tasty.
Ingredients
- 8-10 hard boiled eggs, sliced
- 2 roasted red peppers, sliced into 1cm(1/8 in) in slivers
- 3 garlic cloves, finely minced
- 125 ml (1/2 cup) extra virgin olive oil
- 2 tbsp red wine vinegar or to taste
- 4 tbsp Italian parsley, finely chopped
- salt and freshly ground pepper
Preparation:
Slice red peppers in the middle lengthwise. Remove seeds and veins. Place red pepper halves skin side up on a baking sheet lined with aluminum foil. Brush pepper halves with olive oil and place baking sheet about 5 cm (2 inch) below the broiler. Broil peppers until their skin becomes scorched and almost black. Remove baking sheet from oven. Fold aluminum foil around peppers and close them in as in a package. Let them "sweat" for a couple of minutes. The trapped steam will make the peppers limp and skin will be easy to remove with the aid of a small knife. Set aside to cool.
In a small bowl combine extra virgin olive oil, chopped garlic, Italian parsley, salt and pepper.
Place sliced eggs on a serving plate and distribute sliced roasted red peppers on top.
Drizzle vinaigrette over the top of the egg salad and let it sit for at least 1 hour before serving.
