Mild, Grilled Capsicum

Poivrons doux grillés (mild grilled capsicum) teach a useful courage: the skin must go black before the flesh beneath becomes sweet, supple, and easy to peel. The scorch belongs to the skin you discard, while the pepper keeps a faint smoky edge and a satin texture. Stop at politely blistered and the skin clings, which is the dish telling you it isn't ready.

The original entry assumed a moderate live fire and a cook standing beside it; a classical kitchen could finish the work beneath a salamander. Your overhead broiler is the honest home equivalent, with an outdoor grill equally good. This version scales the unspecified quantity to four peppers and gives the unmeasured oil and vinegar a repeatable three-to-one proportion, enough for four composed-salad servings. No garlic, herbs, or salt are added because the entry calls for none. The live fire and brigade handling are scaffolding; the full scorching, warm peeling, julienne, and oil-and-vinegar dressing are the dish.

One cook, one stove, one evening. The step that matters is blackening every side before the peppers rest; if a patch of skin clings, return it to the heat rather than scraping away the sweet flesh.