A dish from the Basque-region Alps, this piperade salad is best served with a dash of sherry vinegar. This recipe is from Sarah Huck and Jaimee Young's book Campfire Cookery: Adventuresome Recipes and Other Curiosities for the Great Outdoors (Stewart, Tabori & Chang, 2011). *Should a pilgrimage to the south of France be in one's future, one will certainly encounter piment d'Espelette. Bundles of the drying pepper adorn every sunny terrace there, like bunting. If one cannot find it, a good sprinkling of paprika or cracked black pepper will suffice; we often use a mix of the two when our piment d'Espelette supplies run low.