3 red bell peppers, seeded and chopped
2 medium cucumbers, peeled, cut in half lengthwise, seeded and sliced
1 small onion, finely chopped
1/4 cup chopped fresh parsley
4 large romaine lettuce leaves
3 hard-boiled eggs, peeled and halved
Dressing:
1/4-1/3 cup olive oil
2 -3 tablespoons fresh lemon juice ( or to taste)
1/8 teaspoon sweet Hungarian paprika
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon dried oregano
salt and pepper
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, and parsley. In a separate bowl, whisk the olive oil and all the herbs and spices. Pour the dressing over the vegetables and mix well. Chill for several hours. Arrange the romaine on a platter, mound the salad in the center, and garnish with hard-boiled eggs.