Peppers of all colours are delicious with their skins charred
off either on the barbecue or over the gas flame. This salad requires
lots of fresh white bread for mopping up the delicious juices.
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
5 tbsp Virgin Olive Oil
2 tbsp Wine Vinegar
12 Anchovy Fillets
Spear the stalk end of the peppers with a long handled
fork and hold over a naked gas flame until the skin is blackened and blistered
all over. Scrape off the skins to reveal the flesh and cut this into strips
about ½cm wide discarding the core and seeds. Dress with oil, vinegar
and pepper. Arrange on plates and top with anchovy fillets.
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