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Roasted Pepper Salad
This salad is a treat for your taste buds. Add it to a sandwich, or serve as is with steak. The amount can easily be doubled or tripled with fantastic results.
Ingredients
At a glance
Cuisine
Cooking Method
Difficulty Level
Tidings Eats
Serves
4-6
3 whole sweet peppers
2 tbsp parsley, chopped
pinch salt
2 garlic cloves, sliced in half
2 tbsp olive oil
2 anchovies, chopped (optional)
2 tsp capers, chopped (optional)
Method/Steps
1. Roast peppers on a barbecue, or in the oven under the broiler until skin is blackened and blistered.
2. Place them in a bowl covered with plastic wrap. Let rest about 10 minutes.
3. Peel the skin off the peppers. Remove seeds and stems.
4. Cut the peppers into wide strips and place in a bowl.
5. Add garlic cloves, olive oil, parsley.
6. Let sit for several hours or overnight (refrigerated).
7. Add salt just before serving it.
Wine and Spirits Match
This salad also makes a great antipasto component on a plate with prosciutto, olives and cheese. Red, white or sparkling wine pairs well.