Roasted Peppers, Anchovies, and Basil à la Merenda

recipe
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.

Yield:

6 servings (serving size: about 1/3 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat broiler.

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.

Note:

Joanne Weir,

Cooking Light

September 2005
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