Easy roasted pepper salad

Yield: 6 servings

Measure Ingredient
6 \N Bell peppers of different co
2 teaspoons Minced garlic
1 tablespoon Finely minced shallots
1 pinch Thyme
1 tablespoon Dijon mustard
2 teaspoons Anchovy paste (or 1/2 t salt
3 tablespoons Balsamic vinegar
⅓ cup Fruity olive oil
1 pinch Pepper

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.

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