Easy Roasted Pepper Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Bell peppers of different co,
2 tsp: Minced garlic,
1 tbsp: Finely minced shallots,
1 pinch: Thyme,
1 tbsp: Dijon mustard,
2 tsp: Anchovy paste, (or 1/2 t salt
3 tbsp: Balsamic vinegar,
1/3 cup: Fruity olive oil,
1 pinch: Pepper,
Directions:
CUT THE PEPPERS into strips 1/3-in wide, and drain in a colander.
Combine the garlic, shallots, pepper, thyme, mustard, anchovy paste
and vinegar in a mixing bowl and stir well to blend. Slowly whisk in
the olive oil in a slow stream, beating until emulsified. Stir in the
peppers, and refrigerate for at least 2 hours. Remove from the
refrigerator 1 hour before serving.
Source from luhu.jp
Combine the garlic, shallots, pepper, thyme, mustard, anchovy paste
and vinegar in a mixing bowl and stir well to blend. Slowly whisk in
the olive oil in a slow stream, beating until emulsified. Stir in the
peppers, and refrigerate for at least 2 hours. Remove from the
refrigerator 1 hour before serving.
Source from luhu.jp
Tags
Salads