While fetching remaining field red peppers at Whole Foods i thought that some piperade would be a nice side for our traditional slow grilled chicken wings. Also had some watercress at home so adopting the idea of Gordon Hamersley i decided to stir it into the piperade at the end.
Came out very good – i halved peppers and sliced them thinly crosswise – i think it improved the appearance. And wilted watercress added a nice crunchy texture to play against soft peppers and onion. Red onion is preferable for this dish. As well as a splash of my favorite Pedro Ximenez vinegar.