One of our party clients wanted an informal day but some fairly formal food as a lot of the guests were coming from culinary school in Switzerland for her party. They clearly wanted different salads, instead of the usual, for their gourmet guests. We suggested our own home grown lettuce and leaves for a green and red salad, the leaves to be picked on the day of the event from the Deli Truck HQ garden. We also suggested an old favourite from the south of France – a fabulously simple red pepper, fresh basil and garlic salad with a side of anchovy fillets.
We char the peppers under a very hot grill, then in batches let them sweat in plastic bags, so the burnt skin just brushes off. It’s wonderful at this stage how the peppers completely change flavour to a deep nutty richness. They also start producing their own oil, we just add a bit of extra virgin olive oil to help things along, oh and fresh garlic of course. And with many many peppers to do – this will be a half day bake and make – but the smell at Deli Truck HQ is worth the effort. I personally don’t think there is a better smell than peppers being charred.