Roasted Pepper, Anchovy, and Caper Salad
A well-known standard, this marinated salad combines the sweetness of peppers with the saltiness of anchovies and capers, using a good olive oil to tie all the flavors together. You can use jarred roasted peppers (“pimientos”) for this if you like. Canned or jarred piquillo peppers (page 47) are better, but still not as good as peppers you roast yourself. The best anchovies commonly available are sold in jars, packed in olive oil. It’s best to make this salad ahead of time so the flavors marry. Eat this at lunch, as a starter, or as a side dish with something flavorful, like Beef Stew with Dried Mushrooms (page 380).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Cut the roasted peppers into 1-inch strips and lay a quarter of them on the bottom of a casserole dish. Spread a third of the anchovies, 1 garlic clove, 1 tablespoon of the capers, and 1 teaspoon of the oregano evenly on top. Sprinkle on salt and pepper. Repeat two more times and then top with the remaining peppers.
Step 2
Pour enough olive oil over the salad to cover the top layer of peppers. Marinate for at least 2 hours at room temperature. If marinating overnight, cover and refrigerate, but bring back to room temperature before serving. Use the parsley at the last minute if you choose to do so.
