Pepper and Snow Pea Salad

• 2 sweet red peppers, about 3/4 pound
• Salt to taste if desired
• 3/4 pound snow peas
• 1 small red onion, peeled
• 1 tablespoon imported mustard
• 2 tablespoons red-wine vinegar
• Freshly ground pepper to taste
• 1/4 cup olive oil
• 1/4 cup finely chopped parsley

1. Preheat broiler to high or heat charcoal grill.
2. Place peppers under broiler or on grill and cook on all sides until skin is well charred.
3. When cool enough to handle split in half, core and discard charred skin.
4. Cut peppers lengthwise into thin strips.
5. There should be about 1 cup.
6. Put strips in salad bowl.
7. Bring enough water to a boil to cover peas when added.
8. Add salt to taste.
9. Add peas and let boil 2 minutes.
10. Drain in sieve.
11. Run cold water briefly over peas and drain.
12. Add to salad bowl.
13. Cut onion in half, cut each half crosswise into thin slice and add to bowl.
14. Put mustard and vinegar in separate bowl and add salt and pepper.
15. Start beating vigorously with whisk while adding oil.
16. Stir in parsley.
17. Pour sauce over the vegetables and toss.

sweet red peppers, salt, snow peas, red onion, imported mustard, redwine vinegar, freshly ground pepper, olive oil, parsley

Taken from cooking.nytimes.com/recipes/2595 (may not work)