These salad bundles had incredible taste and did look lovely on a white platter.
|The Salad Bundles are between the meatballs and the sandwiches on the left bottom of the picture.|
These were prepared by Anna Olson for a High Tea years ago and I had always wanted to prepare them as they do look incredible.
Red peppers were first roasted, then placed in a bowl and covered with saran wrap to let steam for about 10 minutes. Peel the peppers and discard the seeds. Cut into 1 inch width strips. Marinade the red peppers in minced garlic clove, Olive oil, salt and pepper and a splash of Balsamic Vinegar. The marinaded red Peppers will keep in the refrigerator for 3 days.
Having watched the video a couple of times, the process of wrapping the bundles was not as easy as Anna made it.
For the bundles, marinaded red peppers are spooned in to a endive leaf, then bundled in a Boston Lettuce leave and tied with a chive that has been blanched in hot water.