Pepper and Anchovy Salad Recipe
Yield 6 x 1/2 cup (125 g) servings.
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.
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.
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.
Courses Salads; Skinny Food
The 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
* Weight Watchers Points™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the Points® registered trademarks.