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Roasted Peppers, Anchovies, and Basil à la Merenda

Yield 6 servings (serving size: about 1/3 cup)
A welcome addition to a tapas spread, this pungent salad also makes a delicious side for beef, chicken, or fish, and can be made ahead of time. This dish is named after La Merenda bistro in Nice, France.

Ingredients

  • 3 yellow bell peppers
  • 3 red bell peppers
  • 1 tablespoon anchovy paste
  • 1 teaspoon extravirgin olive oil
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon chopped fresh oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1/4 cup chopped fresh basil
  • 1/4 cup niçoise olives, pitted

Nutrition Information

  • calories 51
  • caloriesfromfat 32 %
  • fat 1.8 g
  • satfat 0.3 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 1.7 g
  • carbohydrate 8.6 g
  • fiber 0.3 g
  • cholesterol 1 mg
  • iron 2 mg
  • sodium 346 mg
  • calcium 29 mg

How to Make It

  1. Preheat broiler.

  2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1-inch strips.

  3. Combine bell peppers, anchovy paste, and next 5 ingredients (through garlic) in a medium bowl, stirring until well blended; let stand 30 minutes. Sprinkle with basil and olives.