Bell Pepper and Anchovy Salad

Name: Bell Pepper and Anchovy Salad
Yield: Makes 4 First-Course Servings if Served Alone or 6 First-Course Servings when Part of a Crudité or Antipasti Platter
Ingredients: 1 tablespoon chopped fresh marjoram, basil, or parsley; 1 small clove garlic, peeled, crushed, and minced to a paste; Salt; Pepper; 4 bell peppers, preferably of different colors except green, charred, peeled, and stemmed; ¼ cup extra virgin olive oil; One 2-ounce bottle anchovies, drained

Preparation info

Makes
4
First-Course Servings if Served Alone

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

You can serve this salad alone, as part of an antipasti platter, or as part of a selection of crudités.

Ingredients

4 bell peppers, preferably of different colors except green, charred, peeled, and stemmed
¼ cup extra virgin olive oil
One 2-ounc

Starter
Pescatarian
Gluten-free

Method

Cut the peppers lengthwise into ¼-inch-wide strips and toss them with the rest of the ingredients.