Easy Roasted Pepper Salad
Yield
6 servingsPrep
15 minCook
0 minReady
3 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
sweet bell peppers
of different colours |
|
| 2 | teaspoons |
garlic
minced |
|
| 1 | tablespoon |
shallots
finely minced |
|
| 1 | pinch |
thyme
|
*
|
| 1 | tablespoon |
dijon mustard
|
|
| 2 | teaspoons |
anchovy paste
|
*
|
| 3 | tablespoons |
balsamic vinegar
|
|
| ⅓ | cup |
olive oil
fruity |
|
| 1 | pinch |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
sweet bell peppers
of different colours |
|
| 1E+1 | ml |
garlic
minced |
|
| 15 | ml |
shallots
finely minced |
|
| 1 | pinch |
thyme
|
*
|
| 15 | ml |
dijon mustard
|
|
| 1E+1 | ml |
anchovy paste
|
*
|
| 45 | ml |
balsamic vinegar
|
|
| 79 | ml |
olive oil
fruity |
|
| 1 | pinch |
black pepper
|
*
|
Directions
Cut the peppers into strips ⅓ in wide, and drain in a colander.
Combine the garlic, shallots, pepper, thyme, mustard, anchovy paste and vinegar in a mixing bowl and stir well to blend.
Slowly whisk in the olive oil in a slow stream, beating until emulsified.
Stir in the peppers, and refrigerate for at least 2 hours.
Remove from the refrigerator 1 hour before serving.
