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.

Joanne Weir
Recipe by Cooking Light September 2005

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

    Advertisement
  • 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.

Nutrition Facts

51 calories; calories from fat 32%; fat 1.8g; saturated fat 0.3g; mono fat 1g; poly fat 0.3g; protein 1.7g; carbohydrates 8.6g; fiber 0.3g; cholesterol 1mg; iron 2mg; sodium 346mg; calcium 29mg.
Advertisement