Sweet Peppers with Olive Oil and Parsley (Pimentões com Azeite e Salsa)

Name: Sweet Peppers with Olive Oil and Parsley (Pimentões com Azeite e Salsa)
Yield: 6
Ingredients: 4 medium sweet peppers (520 g); For the sauce; 3 tablespoons of olive oil; 3 tablespoons of chopped parsley; 1 tablespoon of lemon juice; 1 finely minced garlic clove; 1/2 teaspoon of salt; 6 leaves of smooth lettuce; 1/4 teaspoon of red pepper flakes; 1/2 teaspoon of pitted and rinsed green olives, chopped

1
4 medium sweet peppers (520 g)
2
For the sauce
3
3 tablespoons of olive oil
4
3 tablespoons of chopped parsley
5
1 tablespoon of lemon juice
6
1 finely minced garlic clove
7
1/2 teaspoon of salt
8
6 leaves of smooth lettuce
9
1/4 teaspoon of red pepper flakes
10
1/2 teaspoon of pitted and rinsed green olives, chopped

Ingredients

1
4 medium sweet peppers (520 g)
2
For the sauce
3
3 tablespoons of olive oil
4
3 tablespoons of chopped parsley
5
1 tablespoon of lemon juice
6
1 finely minced garlic clove
7
1/2 teaspoon of salt
8
6 leaves of smooth lettuce
9
1/4 teaspoon of red pepper flakes
10
1/2 teaspoon of pitted and rinsed green olives, chopped

Directions

1
In a large pot, bring 8 cups of water (1.9 liters) to a boil over high heat
2
Add the peppers and let them simmer until they're tender and the skin starts to loosen (about 25 minutes)
3
Drain and rinse under cold running water until cooled
4
Using a small knife, cut the peppers in half, remove the seeds, and peel off the skin
5
Cut the pepper halves into thin strips and set aside
6
Prepare the sauce: In a small bowl, mix all the ingredients well and reserve
7
Distribute the lettuce leaves among six plates, and place the pepper strips on top
8
Drizzle with the prepared sauce
9
Sprinkle with red pepper flakes and green olives
10
Serve immediately
11
Note: If you want to prepare this antipasto ahead of time, cover it with aluminum foil or plastic wrap and refrigerate
12
Keep at room temperature for about 1 hour before serving.