Pipérade Salad
A dish from the Basque-region Alps, this pipérade salad is best served with a dash of sherry vinegar.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Grill
- Tongs
- Mixing bowl
- Pastry brush
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Serving bowl
- Kitchen towel
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 1⁄2 tbsp. extra-virgin olive oil, plus additional for brushing
- 3 plum tomatoes, halved lengthwise
- Kosher salt, to taste
- Freshly milled black pepper, to taste
- 1 bunch scallions, rinsed and trimmed
- 1 tsp. sherry vinegar, plus additional to taste
- 1⁄4 tsp. piment d'Espelette *
- 2 tbsp. chopped fresh basil
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