Four Seasons of Flavor: Double Pepper Platter

Enjoy the flavors of arugula, watercress and nasturtiums any time of the year with these recipes.

| April/May 2002

Double Pepper Platter  


All of the peppery greens make attractive and delicious beddings for many foods, but especially roasted peppers, fresh tomatoes, marinated cucumbers, olives, and artichoke hearts.

•3 sweet bell peppers, washed (preferably a mix of red, orange, and yellow)
•4 cups arugula, pepper grass, nasturtium, or watercress leaves, washed and patted dry
•1 tablespoon high-quality oil (preferably herb- infused, such as rosemary or truffle)

1.Place the whole peppers under a hot broiler element or on a hot grill and turn them regularly until well charred on all sides.
2.Put the peppers in a paper bag for 5 minutes to sweat off their skins.
3.When the peppers are cool enough to handle, slit them open over a bowl to reserve the juices.
4.Cut the peppers into strips, about 8 strips per pepper. Discard the ribs, seeds, and skin.
5.Arrange the greens on a serving platter.
6.Arrange the peppers over the top of the greens in a decorative pattern.
7.Drizzle the oil and any reserved juice over the peppers.
8.Garnish with 1 to 2 tablespoons of finely shredded greens. Serve at room temperature.

Click here for the main article, Four Seasons of Flavor.

Debbie Whittaker is a culinary herbalist in Denver, Colorado, where she teaches herb classes and lectures on sustainable cuisine.

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