|
Classic
Cook Books
< last page | next page >
page 274
12. GREEN PEPPER SALAD.
BIBER SALATA.
Ingredients:
Green Peppers .........................4 to 5, large.
Olive Oil ...........................1 tablespoonful.
Vinegar ............................3 tablespoonfuls.
Salt and pepper, to taste.
Method:
Roast the green peppers over the fire, skin, and cut into small pieces. Season
to taste, and add the vinegar and the olive oil. A few black olives are
desirable to garnish with.
13. EGG SALAD.
YOUMOURTA SALATA.
Ingredients:
Eggs ...............................4 to 5 (or more).
Parsley ...................................1/2 bunch.
Olive Oil ............................1 tablespoonful.
Salt and pepper, to taste.
Method:
Boil the eggs for fifteen minutes, cool and either slice or quarter and arrange
in a suitable plate; over this sift the parsley, which should be very finely
chopped, and season to taste. After adding the olive oil, serve with a few black
olives on top, if desired.
< last page | next page >
Classic
Cook Books
|
