Pepper and Anchovy Salad Recipe© Copyright 2017. All rights reserved and enforced
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
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 notesIdeally, 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 NotesThe entire recipe makes 3 cups (750g). Six servings.
A 1/2 cup (125 g) serving has 73 calories.
* Nutrition info provided by http://caloriecount.about.com
* 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.