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Fresh Pepper Salad

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  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

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
Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 969 Calories from Fat 688

% Daily Value*

Total Fat 79 g121.1%

Saturated Fat 8.6 g43%

Trans Fat 0 g

Cholesterol 26.5 mg8.8%

Sodium 2948.8 mg122.9%

Total Carbohydrates 58 g19.4%

Dietary Fiber 12.7 g50.9%

Sugars 23.8 g

Protein 15 g29.4%

Vitamin A 190.6% Vitamin C 1713.4%

Calcium 18.4% Iron 27.9%

*Based on a 2000 Calorie diet

Fresh Pepper Salad Recipe