Roasted Pepper, Anchovy, and Caper Salad

Name: Roasted Pepper, Anchovy, and Caper Salad
Yield: makes 4 servings
Ingredients: 1 pound red, yellow, and/or orange bell peppers, roasted, stemmed, seeded, and peeled (page 470); 1/4 pound anchovy fillets; 3 garlic cloves, peeled and crushed; 3 tablespoons drained capers; 1 tablespoon dried oregano; Salt and black pepper to taste; 1/4 cup extra virgin olive oil, plus more as needed; Chopped fresh parsley leaves for garnish, optional

December 14, 2011

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 notes

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