Title: Roasted Pepper and Snow Pea Salad
Categories: Salads, Vegetables
Yield: 4 Servings

2 Red bell peppers
3/4 lb Snow peas
Salt to taste
1 Small red onion; peeled
1 tb Dijon mustard
2 tb Red-wine vinegar
1/2 ts Ground cumin
Pepper to taste
1/4 c Olive oil
1/2 c Finely chopped parsley

Preheat broiler or prepare a charcoal grill. Place peppers under
broiler or on grill and cook on all sides until skin is well charred. When
cool enough to handle, split peppers in half, core and discard charred
skin. Cut peppers lengthwise into thin strips. There should be about 1
cup. Put the strips in a salad bowl.
Bring enough water to a boil to cover the snow peas and boil 2 minutes.
Drain in a sieve. Run cold water over snow peas and drain. Add to salad
bowl.
Cut onion in half, then cut each half crosswise into thin slices and
add them to the bowl.
Put mustard, vinegar and cumin in a separate bowl and add salt and
pepper. Beat vigorously with a whisk, adding oil. Stir in the parsley.
Pour dressing over vegetables and toss. Source: Pierre Franey, The New York
Times.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini