Three Pepper Salad

  • Arrange on a plate garnished with frilly lettuce, thick slices of Sweet Mix peppers along with a dozen black pitted Kalamata olives, and several wedges of soft cheese.
  • In a small bowl, whisk together 2 tbsp heavy cream with 1 tsp lemon juice, 1 tsp Dijon mustard, 1 tsp finely chopped fresh Tarragon and 1/4 cup extra virgin olive oil.
  • Season with salt and freshly ground pepper to taste and spoon over the salad.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook

©2023 W.Atlee Burpee & Co