Roast the peppers on a grill or under a broiler.  Place the peppers close enough to thoroughly char the skins, turning so that they are pretty uniformly black.  The idea here is to do this as quickly as possible with high heat so that the skins char but the meat doesn’t cook too much.  Let them cool in a paper sack for about ten minutes.  At this point, the skin should come off easily.  Remove the stem and seeds and slice thinly. Dress with the following vinaigrette to thoroughly coat the peppers.  This salad can be kept in the refrigerator for several days and improves the longer the peppers marinate.

Vinaigrette:

• 1 clove garlic
• 3/4 tsp salt
• 3 Tbs red wine vinegar
• 1 tsp Dijon mustard
• 5 Tbs extra virgin olive oil
• black pepper

Press garlic into the bottom of  your salad bowl.  With a fork, mix well with salt until it forms a paste.  Mix in vinegar and mustard until salt is dissolved.  Whisk in olive oil to make an emulsion.  Add black pepper to taste.  These proportions are in no way set in stone.  You should experiment to find the proportions you prefer.  Also, other spices, herbs and vinegars can be used to vary the dressing.