Casa Martin
Cookbook

Pepper & Anchovy Salad

 

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.

Previous Salad ¦ Villa Homepage ¦ Next Salad

Soups Starters Fish & Shellfish Meat & Poultry Salads Desserts