Yellow Pepper Salad

Pepper - poivron in French is a fruit in different colors such as yellow, orange, red or green. It is an indispensable ingredient of the French cuisine especially in Provence.  The name of this fruit was used by Guy de Maupassant,19th century French writer and father of the modern short stories, for one of the protagonists Abbé Poivron in  "The Marquise de Fumerol": 

"A quarter of an hour, later, the Abbe Poivron came into the drawing-room, and the situation was explained to him, analyzed and discussed in all its bearings. If the Marquis de Fumerol, one of the greatest names in France, were to die without the ministrations of religion, it would assuredly be a terrible blow to the nobility in general, and to the Count de Tourneville in particular, and the freethinkers would be triumphant. The liberal newspapers would sing songs of victory for six months; my mother's name would be dragged through the mire and brought into the prose of Socialistic journals, and my father's name would be smirched. It was impossible that such a thing should be."

Guy de Maupassant, "The Marquise de Fumerol"    

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Total Time:  15 min
Cook:          5 min
Prep:          10 min
Yield:          4 servings
Level:          Easy


Ingredients:

• 4 slices bacon, chopped 
  
• 2 yellow (bell) peppers
  
• 1 medium onion, sliced
  
• 8 radishes washed and trimmed
  
• 1 stick celery, finely chopped
  
• 3 plum tomatoes, cut into wedges
  
• 1 tbs olive oil
  
• 1 tsp fresh thyme
  
• 1/2 tsp salt

Directions:

1. Fry chopped bacon on a frying pan  for 4-5 minutes or until crispy.
2. Remove bacon from the frying pan, set aside and leave to cool.
3. Using a sharp knife halve and deseed the (bell) peppers onto long strips.
4. Halve the radishes and cut into wedges.
5. Mix together the peppers, radishes, celery and tomatoes and toss the mixture in the olive oil and fresh thyme.
6. Season to taste with salt and pepper.
7. Transfer the salad to serving plates and garnish with the reserved crispy bacon.