Easy roasted pepper salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 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 |
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.