Mushroom and Pepper Salad

• 1 large sweet red pepper, about 1/2 pound
• 1 large sweet green pepper, about 1/2 pound
• 3/4 cup celery cut crosswise into quarter-inch pieces
• 1/4 pound mushrooms, thinly sliced, about 2 cups
• 2 unblemished large endive
• 1/4 cup chopped scallions
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 3 tablepsoons olive oil
• 1/4 teaspoon sugar

1. Cut away the outer core of each pepper.
2. Bring enough water to the boil in a saucepan to cover the peppers when added.
3. Add the peppers and cook about two minutes, no longer.
4. Remove the peppers but leave the water in the saucepan.
5. Using a paring knife, pull off the skin of the red pepper.
6. The green pepper will not skin properly.
7. Cut the peppers lengthwise into quarters.
8. Remove any veins and seeds.
9. Cut the quartered peppers into quarter-inch crosswise strips.
10. Add the celery to the boiling water and let simmer about 30 seconds.
11. Drain.
12. Trim off the base of the endive.
13. Cut the endive crosswise into quarter-inch thick pieces.
14. Combine the peppers, mushrooms, celery, endive and scallions in a salad bowl.
15. Put the lemon juice and vinegar in a small mixing bowl and gradually beat in the oil and sugar.
16. Beat well with a wire whisk.
17. Pour the sauce over the mushroom mixture.
18. Toss and serve.

sweet red pepper, sweet green pepper, celery, mushrooms, endive, scallions, lemon juice, red wine vinegar, olive oil, sugar

Taken from cooking.nytimes.com/recipes/29 (may not work)