French · Lunch
Roasted Pepper and Anchovy Salad
Charred bell peppers are peeled and layered with salt-cured anchovy fillets, garlic and capers, then dressed with olive oil, red wine vinegar and black pepper. Torn basil is scattered over top. Served cool with crusty bread, it balances sweet roasted pepper against briny, oily fish and sharp herb notes.
$5
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
420Calories
44.2gProtein
22.5gFat
13.1gCarbs
7.5gSugar
3.7gFiber
3968mgSodium
155mgChol
4.1gSat Fat
420mgPotassium
90mgCalcium
2.5mgIron
2.8mcgVitamin B12
135mgVitamin C
gluten-free
low-carb
protein-rich
low-calorie
mediterranean
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Halve the bell peppers, remove seeds and stems, then place them cut-side down on a foil-lined baking sheet.
2
Roast
Roast at 220°C (425°F) for 25 minutes until skins blister and blacken in patches and flesh softens completely.
3
Rest
Transfer the peppers to a bowl, cover with a plate, and rest for 10 minutes until the skins loosen.
4
Prep
Peel the blackened skins from the peppers with your fingers, then slice the flesh into thick strips. Thinly slice the garlic clove and tear the basil leaves.
5
Build
Arrange the pepper strips on a small plate. Drape the anchovy fillets and sliced garlic over the top, then scatter the capers.
6
Finish
Drizzle olive oil and red wine vinegar over the salad, season with black pepper, and scatter torn basil leaves over.
7
Plate
Serve at room temperature with crusty bread on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz175g, about 35 fillets anchovy fillets in oil, drained
- 44 medium bell peppers (1 red, 1 yellow), about 10.5 oz (300g) total
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp red wine vinegar
- 22 small garlic clove
- 2 tbsp2 tbsp capers, drained
- fresh basil leaves
