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Pepper and Anchovy Salad Recipe

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Pepper and Anchovy Salad Recipe

Pepper and Anchovy Salad Recipe
© Denzil Green

This can be served warm or cold. It's great to have in the fridge as a quick side to reach for to liven up dinner plates during the week.

And at only 73 calories per 1/2 cup (125 g) serving, you can treat yourself without worry.

Number of servings: 6 x 1/2 cup (125 g) servings.

Estimated Prep Time: 25 minutes

Estimated Cooking Time: 35 minutes



Wash the peppers, then roast them in the oven for about 20 to 30 minutes until they are looking scorched in places.

Remove, cover with a bowl, and let stand for another 10 minutes. Then peel and seed them and cut into strips.

In a small pot, heat the olive oil. Add the minced garlic, and cook for half a minute. Then add the capers and anchovies, and sauté for a minute. Remove from heat, add the lemon juice. Grind a bit of fresh pepper in.

Put peppers in a container or bowl or on a platter and pour the dressing over them. Toss them gently with your hands so they all get some dressing; let stand to marinate in fridge for an hour or even a day.

Serve room temperature.

Stores in fridge for up to 4 to 5 days, covered.

Recipe notes

Ideally, use a mixed colour assortment of peppers. If you have a gas stove, you can roast the peppers in the stove-top flames instead. Or just cheat and buy roasted peppers in a jar in brine.

Optional: garnish with a few anchovy strips.

Nutrition Notes

The entire recipe makes 3 cups (750g). Six servings.

A 1/2 cup (125 g) serving has 73 calories.
Nutritional Information
* Nutrition info provided by http://caloriecount.about.com

Weight Watchers® Info
Per 1/2 cup (125 g)

* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Please share this recipe with your friends. They may love it.


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