Roasted Peppers, Anchovies, and Basil à la Merenda |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A welcome addition to a tapas spread, this pungent salad also makes a delicious side for beef, chicken, or fish, and can be made ahead of time. This dish is named after La Merenda bistro in Nice, France. Ingredients:
3 yellow bell peppers |
3 red bell peppers |
1 tablespoon anchovy paste |
1 teaspoon extravirgin olive oil |
1 teaspoon red wine vinegar |
1/2 teaspoon chopped fresh oregano |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
1/4 cup chopped fresh basil |
1/4 cup niçoise olives, pitted |
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1-inch strips.
3. Combine bell peppers, anchovy paste, and next 5 ingredients (through garlic) in a medium bowl, stirring until well blended; let stand 30 minutes. Sprinkle with basil and olives.
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