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.
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
How to Make It
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.
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.
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