CookEat Recipe
Red Pepper and Tomato Salad with Sherry
Red pepper, tomato and spinach are tossed with parsley and an uncooked sherry vinaigrette. Lemon wedges are served alongside.
Method
Steps
Step 1
Wash and dry red pepper, tomato, spinach and parsley. Remove pepper stalk and seeds and thinly slice the flesh. Dice tomato, chop parsley and cut washed lemon into wedges. Reserve a small handful of spinach for the top.
Step 2
Whisk all measured olive oil, vinegar and sherry with chopped parsley. The sherry remains uncooked; this is a generous alcoholic dressing.
Step 3
Toss pepper, tomato and remaining spinach with the dressing. Divide between four side portions, finish with reserved spinach and serve with lemon wedges. Spoon over dressing from the bottom of the bowl as desired.
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Cooked 5 times