Rowley’s Vinaigrette of Red Peppers and Anchovy

Name: Rowley’s Vinaigrette of Red Peppers and Anchovy
Ingredients: 2 tbsp capers, drained; 2 tbsp chopped parsley; 4 red peppers, roasted, skinned, halved and deseeded (see Pimiento Salsa), taking care to collect all their juices; salt and pepper; salt and pepper; 3 tbsp red wine vinegar; 9 tbsp olive oil; 4 hard-boiled eggs, peeled; 8–10 anchovies

Preparation info

Difficulty
Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                                             

Ingredients

Method