Pepper-and-onion Salad Recipe

Instructions

1. Plunge a green or red pepper into boiling water, remove at once and rub off the thin outer skin; set the pepper aside in a cool place, to become chilled and crisp.
2. Cut out a piece around the stem, and take out the seeds and veins.
3. Then cut the pepper round and round in the thinnest rings possible; cut half a small, mild and tender young onion in exceedingly thin slices and separate these into rings.
4. Sprinkle the whole with a little salt and pepper, perhaps one-fourth a teaspoon of each, then pour on two tablespoons of oil; mix and crush the vegetables in the oil, adding another tablespoon if needed.
5. Lastly add about half a tablespoon of vinegar and mix again.
6. Serve on heart leaves of tender lettuce.
7. Serve with roast beef, lamb, etc.