Grilled Pepper Salad

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By Nigella Lawson

Published 1998

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I never ever, no matter what I’m cooking, use green peppers. If you want to add those expensive Dutch orange ones to this mix of red and yellow pepper, do, but that’s as permissive as I’m going to get.

If you like, you can do this the traditional way and arrange the peppers in a dish, make up a plainish oil and vinegar dressing and arrange anchovy fillets in a lattice on top (dotting between the crosses with halved or pitted whole black olives as you wish), but I prefer to make up a