Yield: 6 servings
|6 \N||Bell peppers of different co|
|2 teaspoons||Minced garlic|
|1 tablespoon||Finely minced shallots|
|1 tablespoon||Dijon mustard|
|2 teaspoons||Anchovy paste (or 1/2 t salt|
|3 tablespoons||Balsamic vinegar|
|⅓ cup||Fruity olive oil|
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.