- 1 red pepper
- 1/2 green pepper
- 1/2 yellow pepper
- 300g (2/3 lb) Olymel Prestige Old-Fashioned smoked ham, diced
- 500ml (2 cups) potatoes, cut into quarters and cooked
- 3 green onions, chopped
- 1 garlic clove, chopped
- 15 – 30ml (1 – 2 tablespoons) fresh, chopped basil or 5ml (1 teaspoon) dried basil
- 80ml (1/3 cup) mayonnaise
- 30ml (2 tablespoons) white wine vinegar
- Salt and ground black pepper to taste
- 1 litre (4 cups) lettuce of your choice (Boston, romaine, leaf, mesclun, etc.), shredded
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- Grill the peppers in the oven or on the grill until the skin blackens. Place the peppers into a bag or cover with plastic wrap and allow them to cool.
- Meanwhile, in a bowl, combine the ham with the potatoes, onions, garlic and basil.
- Stir in the mayonnaise and vinegar. Season.
- Remove the skin of the peppers, remove the seeds and cut into strips. Add the peppers to the bowl.
Serve lukewarm on a bed of lettuce. |
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