Bell Peppers with Herbs and Anchovies

Preparation info

  • Makes

    4

    First-Course Servings
    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

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

Ingredients

  • 4 bell peppers, preferably of different colors except green, charred, peeled, and seeded
  • ¼ cup extra virgin olive oil

Method

Cut the peppers lengthwise into ¼-inch-wide strips and place in a bowl. Add the oil, anchovies, marjoram, garlic, salt, and pepper and toss to mix.