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Recipe : *** Sweet Peppers With Anchovy Vinaigrette

Sweet Peppers With Anchovy Vinaigrette
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Course:
Appetizer

Practical information

  • Prep time
    15 min
  • Cooking
    15 min
  • Difficulty
    Very easy
  • Pause
    5 min
  • Ready in
    35 min
  • Price
    Very friendly budget
  • Rate:
             
 
A lovely salad of sweet roasted peppers with a simple but flavorful vinaigrette. A wonderful antipasto dish or a salad course.
 

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
salad

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 tablespoon garlic, finely minced
  • 8 sweet peppers, assorted colors
  • 16 anchovy fillets (if canned, drained and dried)
  • juice of 1/2 lemon
  • 1 lemon, cut in wedges
  • 2 tablespoons capers (optional)
  • 60 g fresh parsley, finely chopped
  • 60 ml extra virgin olive oil

  • Recipe preparation steps

  • 1
    Preheat broiler.
  • 2
    Line a baking tray with foil and arrange the peppers on the tray.
  • 3
    Place about four to five inches from the broiler and cook until the peppers are charred all over.
  • 4
    Note: If you have a gas cooktop, this can be done by holding the peppers over the open flame (or you can cheat completely and use canned roasted peppers).
  • 5
    Remove from the oven, place in a paper bag and let sit for about five minutes or until they are cool enough to handle.
  • 6
    Pull away the skin of the peppers, remove the core, seeds and membranes and slice into halves or quarters.
  • 7
    Arrange the peppers on individual plates, criss crossing anchovies over the tops of the peppers.
  • 8
    Whisk together the garlic, oil, lemon juice and parsley and drizzle over the peppers and anchovies.
  • 9
    Garnish with lemon wedges and, if you like (I do!) capers.
  • 10
    Serve with crusty bread and wine (my father liked this with an ice cold beer).
  • Ready !



 

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