Fresh Pepper Salad
|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)|
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.