Roasted Pepper Salad with Anchovies
Category:
Serves 6 as salads or 12 as tapas portions
Easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 6 bell peppers
- 1/4 cup(s) olive oil
- 1 garlic clove(s), peeled & flattened
- 1 tablespoon(s) sherry vinegar
- 1/4 cup(s) toasted pine nuts
- 1/4 cup(s) chopped parsley
- 1/2 cucumber(s), peeled & sliced
- 1 jar(s) anchovies in olive oil, 3.3 oz.
- Salt and pepper, to taste
Roasted Pepper Salad with Anchovies Directions
- Place whole peppers on a baking tray in a 450° oven for 25 to 30 minutes—turning halfway through. The skins should begin to brown and wrinkle and the peppers soften.
- Using tongs, remove the peppers to a large bowl and cover with a plate to steam. Leave the peppers until they’re soft and cool enough to handle.
- Place the peppers on a cutting board and remove the skins, core and seeds. Slice the peppers lengthwise into ½-inch strips and place in a bowl with the olive oil, garlic and salt, to taste. Set aside or refrigerate overnight.
- To serve, bring the peppers to room temperature and remove the garlic. Mix the peppers with the sherry vinegar, pine nuts and parsley. Place a pile of peppers in the center of a plate.
- Garnish with 2 slices of cucumber to the side and anchovies crisscrossed on top.
Recipe notes
Another classic Spanish ingredient is roasted peppers. You’ll find peppers heaped on bread, topped with tuna, spread artfully along a plate’s edge and served as a salad alone, or with seafood. In a small Spanish village, I saw a man set up in the square tossing peppers in a round drum over an open fire. People lined up to roast their peppers with him. If you don’t happen to know a local pepper-roaster like him, an oven will work just fine. Whole anchovies in olive oil work best here, or you could substitute pickled white anchovies, called boquerones, or even a quality tuna.
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