1. Wash mushrooms in tepid, lightly-salted water. Drain and pat very dry. Slice.
2. Remove core and seeds from peppers. Cut flesh into strips, or dice. Blanch as follows: strips or dice into a pan of boiling water and bring back to the boil. Drain, refresh in cold water, drain again and pat dry. If you like the full flavour of peppers blanching is not necessary.
3. Place dressing in bowl, add mushrooms and peppers, toss together lightly. Spoon on to lettuce leaves just before serving. Serve with brown bread and butter, rye bread or crispbreads.
Second Saturday Monthly 9.30 a.m. - 4.00 p.m.