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Grilled Pepper Salad

chef.tim.lee's picture
Ingredients
  Green peppers 3
  Red peppers 3
  Anchovy fillets 12
  Garlic 3 Clove (15 gm), finely chopped
  Parsley 3 Tablespoon, finely chopped
  Olive oil 6 Tablespoon
  Lemon juice 2 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste
  Lemon juice 1 Tablespoon
  Parsley 1 Tablespoon, finely chopped
Directions

MAKING
1 In a pan, place the peppers side by side and broil under moderate heat until their skins blister, blackens and peppers become limp.
2 Turn them constantly for uniform heat exposure.
3 Dip the peppers in a large bowl full of cold water.Keep aside for 2 minutes.
4 Drain the peppers and peel. If correctly broiled the skin will come off easily.
5 Slice them into half remove the pith and run out the seeds under cold running water.
6 Dry the peppers and cut each into four pieces across the width.
7 Cut anchovies into 1/4-inch lengths.
8 In a deep serving dish, combine anchovies, pepprs, garlic and parsley.
9 Toss to mix well.
10 In a small pan, heat olive oil with lemon juice.
11 When it becomes very hot, pour over the peppers and mix lightly.
12 Set aside and cool. The dressing helps to blend and develop flavours.

SERVING
13 Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Pepper
Interest: 
Party
Preparation Time: 
15 Minutes
Servings: 
4

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