Place the chopped peppers in a stainless steel bowl and scald them with boiling water for about one minute. Drain the peppers well and mix in the cucumbers, onions, nad parsley.
In a separate bowl, whisk the olive oil, lemon juice, paprika, basil, marjoram, oregano, salt, and pepper. Pour the dressing over the vegetables, mix well, and chill for several hours.
Arrange the leaves of Romaine on a platter, mound the marinated vegetables in the center, and garnish with hard-boiled eggs.
From: Sundays at Moosewood Restaurant by the Moosewood Collective
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