Roasted red pepper salad

If you love a salty, tangy bite to your salads then this is just for you! The vinaigrette has anchovy paste, red wine vinegar, and capers to deliver the savoriness you desire. I loved this salad!

Know what else I loved about it?! It was ready in under 30 minutes! As soon as I got home from running errands one evening I immediately put the red peppers under the broiler. This will char the skins allowing you to peel them. After the peppers came out from under the broiler we put in the fish. While the fish baked everything else came together - making the vinaigrette, tossing the salad, and peeling the peppers. Enjoy!

Roasted red pepper salad inspiration from Martha Stewart
2 small red bell peppers
salt and pepper
1 tbsp anchovy paste
1 clove garlic, minced
2 tsp red wine vinegar
3 tbsp extra-virgin olive oil
2 tbsp capers
1/4 cup chopped fresh oregano
1 can (15 ounces) small white beans, drained and rinsed
1 cup argula

   Char bell peppers over the flames of a gas burner, turning with tongs until blackened and blistered, about 10 minutes. (Alternatively, broil them 2 or 3 inches from heat source. - this is what we did) Transfer peppers to a bowl, cover with a plate, and let stand until cool. Scrape off skins with a paring knife and wipe flesh clean with a paper towel. Keeping stems intact, cut peppers in half lengthwise, then remove and discard seeds. Slice the peppers and reserve for topping the salad.
   Whisk together anchovy paste, garlic, vinegar, oil, and oregano in a medium bowl. Add beans, capers, and arugula and toss to coat. Season with salt and pepper. Spoon peppers over salad.

We served the salad topped with baked cod and enjoyed dinner outside!

It's Always Caturday
Dupree hanging out on his kitchen stool

1 comment:

  1. I like the sound of this too. Dupree really interested!