The dish on Long Island's restaurant and food scene.
A friend told me about a disappointing meal hed had recently, concluding with, and the salad had red peppers in it. This friend has apparently absorbed my dining-out prejudices, down to the nit-pickiest. I hate to see red peppers in salad. The last refuge of the salad scoundrel, I always call them.
Its not that I dislike red bell peppers when they are on their own roasted, sauteed, pureed (with eggplant) into avjar, the great Serbian pepper-eggplant sauce. But their distinctive flavor marries badly with most other salad ingredients, and the chefs intent in deploying them is invariably to add color.
To which I respond, Why?
A green salad is perfect in its greenness like a golf course, a shamrock, a hedgerow. It needs red pepper the way the Mona Lisa needs a red balloon.