Saturday, March 14, 2009

Sauteed pepper salad with hard-boiled eggs and pine nuts

When the temperature reaches the upper 30s in March in Vermont, and our lawns are down to only a few patches of snow-cover left, our thoughts begin to turn to making salads of things that grow out of our own ground.

Sadly, nothing is available yet (I thought I saw the chives poking up new green shoots yesterday, but I couldn't be sure), and the endless parade of winter squash, cabbage and root vegetables that characterizes our winter farm share is getting a little old. However, my mother's recently acquired Costco membership has seduced me into buying outrageously out-of-season (but cheap and decent quality) vegetables in large quantities, including these sweet mini peppers (size of jalapeƱos but sweeter than bell peppers).

So for lunch today I sliced up the remaining vast amount of them (I think there were 30 or so — you could probably substitute 3-4 regular bell peppers), sauteed them with some oregano and served as a flat-plate salad, topped with some pine nuts (also purchased in large quantities for cheap at Costco) and sliced hard-boiled eggs, seasoned with the fancy artisanal sherry vinegar that H bought me for Christmas this year.

3-4 bell peppers, or 20-30 sweet mini peppers (mixture of red, orange and yellow), sliced
1/4 c. pine nuts
olive oil for drying
2 hard-boiled eggs
a couple of pinches of dried oregano
a couple of pinches of paprika, preferably Spanish smoked paprika
1 tsp sherry vinegar

1. Toast pine nuts in a large, dry skillet over medium-high heat until fragrant and starting to brown a little. Remove to a small bowl.

2. Add a good glug of olive oil to the skillet, wait a half-minute for the oil to heat through, then add the peppers. Toss the peppers well with the oil, then sprinkle with salt and dried oregano.

3. Fry peppers for 8-10 minutes, stirring frequently, until soft and a little browned around the edges. Take skillet off heat and let pepper cool in skillet for 5 minutes or so. Meanwhile, peel and slice your eggs.

4. Taste peppers for seasoning; add more salt if necessary. Divide among two plates, and sprinkle pine nuts on top. Arrange the egg slices on top of the peppers, drizzle 1/2 tsp sherry vinegar over each plate, and dust egg slices with the paprika.

1 comment:

Anonymous said...

This is exactly what I'm looking for, not wanting to have egg salad sandwiches for dinner. Just happen to have all ingredients ready to go. Isn't Costco great? Anyway, I Googled hard boiled eggs and red peppers--voila! Thanks for being creative!