Marinated Red Pepper Salad with Anchovies
I had this salad, or a variation thereof in London at Moro's restaurant. We sat outside, it was a warm sunny day and we enjoyed a sweet sherry with it - a superb culinary memory.
- Serves: 4
- Recipe Category: Salads
-
Products in this recipe:
Vegetable Spice, Seasoned Sea Salt, Reduced Oil Greek Dressing
You Will Need:
Method:
Adjust oven shelf to middle position. Preheat the oven to 220 °C.
Bake the peppers on a rack over a roasting pan for about 20 - 25 minutes until blistered and blackening on the outside.
Place them in a glass mixing bowl and cover tightly with clingfilm - leave to sweat and cool down. In the process, of cooling, the skin will loosen itself from the flesh.
Pull off the blistered skin (it does not matter if a bit remains here and there).
Halve the peppers. Remove the stems and seeds.
Season with Vegetable Spice and drizzle with olive oil.
To serve:Spread the peppers out flat, inside uppermost, on 4 small dinner plates. Sprinkle ± 1 T (15 ml) Dressing over.
Divide the anchovies between the plates.
Sprinkle with chopped, and seasoned, hard boiled eggs and top with capers and chopped flat leaf parsley.
If pre-preparing add the anchovies, eggs, capers and parsley just before presentation.
Marinated Red Pepper Salad with Anchovies
I had this salad, or a variation thereof in London at Moro's restaurant. We sat outside, it was a warm sunny day and we enjoyed a sweet sherry with it - a superb culinary memory.
- Serves: 4
- Recipe Category: Salads
-
Products in this recipe:
Vegetable Spice, Seasoned Sea Salt, Reduced Oil Greek Dressing
You Will Need:
Method:
Adjust oven shelf to middle position. Preheat the oven to 220 °C.
Bake the peppers on a rack over a roasting pan for about 20 - 25 minutes until blistered and blackening on the outside.
Place them in a glass mixing bowl and cover tightly with clingfilm - leave to sweat and cool down. In the process, of cooling, the skin will loosen itself from the flesh.
Pull off the blistered skin (it does not matter if a bit remains here and there).
Halve the peppers. Remove the stems and seeds.
Season with Vegetable Spice and drizzle with olive oil.
To serve:Spread the peppers out flat, inside uppermost, on 4 small dinner plates. Sprinkle ± 1 T (15 ml) Dressing over.
Divide the anchovies between the plates.
Sprinkle with chopped, and seasoned, hard boiled eggs and top with capers and chopped flat leaf parsley.
If pre-preparing add the anchovies, eggs, capers and parsley just before presentation.