Salad Bundles with Marinated Peppers

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.  

The Boston leaves were way too big and when wrapped one could not see the endive or red pepper.  Lucky I had Romaine Lettuce growing in my garden that were the size of the palm of my hand and worked much better. However the lettuce was difficult to fold around the endive and red peppers to get a neat bundle!  I did not get the wow factor as I did with the other dishes for the High Tea shower!