Green Pepper Salad
Description
A green pepper salad with a mustard vinaigrette!
lemmuh
材料
Japanese bell peppers (julienne)
~10
shallot (thinly sliced)
1 small
kosher salt
1/8 teaspoon
skip jack tuna packed in olive oil (drained)
1 can (2 oz)
extra virgin oil (for sauté)
1 tablespoon
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for the dressing:
extra virgin olive oil
1 tablespoon
mayonnaise
1 tablespoon
country style dijon mustard
1 tablespoon
raw apple cider vinegar
1 tablespoon
fine sea salt
1/4 teaspoon
freshly ground black pepper
1/8 teaspoon
作り方
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1
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Combine all the dressing ingredients in a large mixing bowl.
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2
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Place tuna and break it up with a fork. Set aside.
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3
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Oil in a large skillet over medium heat.
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4
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Add pepper, shallots, and salt. Cook until wilted.
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5
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Transfer to a mixing bowl, and toss well to combine.
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6
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Taste, and add salt and pepper as needed.
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7
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Serve either warm or chilly from the fridge.
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8
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NOTE: My farmer friend's organic peppers are 25 g per pepper
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コツ・ポイント
While sautéing Japanese bell peppers, avoid overcooking them to keep a crunchy texture.
このレシピの生い立ち
Japanese green peppers are unpopular amongst kids in Japan, but not for us. More pepper salads are coming up!
つくれぽ みんなのつくりましたフォトレポート
lemmuh
