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Fresh Pepper Salad

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Ingredients
  Green peppers 2
  Red peppers 2
  Yellow peppers 2
  Olive oil 4 Tablespoon
  Wine vinegar 2 Tablespoon
  Caster sugar 1 Teaspoon
  Meraux mustard 1 Teaspoon
  Canned anchovy fillets 50 Gram, drained (1 Can, 50 Gram)
  Black olives 10 (To Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Preheat the grill to very hot.
Grill the peppers as close to the heat as possible until the skin is charred on all sides.
Rub off the skins under cold running water.
Halve the peppers and remove the cores and seeds.
Slice into thin strips and arrange on a plate.
Mix the oil, vinegar and sugar together with salt and pepper to taste.
Add the mustard and mix well.
Spoon the dressing over the peppers.
Arrange the anchovy fillets in a lattice pattern over the top and garnish with olives.
Cover and chill until required.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Ingredient: 
Pepper

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