Grilled Red Peppers and Anchovy Salad

Yerbabuena en la Cocina
8Ingredients
90Calories
65Minutes

Zing meets salty. That may be the best way to describe this unique salad. When you’re in the mood for something with a little extra oomph, this salad delivers. The dressing is filled with chives, vinegar, and white pepper. Great as a stand alone meal, or as an appetizer.

Ingredients

  • 3 red bell peppers
  • anchovies
  • 1 clove garlic (minced)
  • 1 tomato (peeled and diced)
  • extra-virgin olive oil
  • sherry vinegar
  • ground white pepper
  • chives

Directions

  1. Bake the peppers at 180 Celsius for 30 minutes, drizzled with oil. Turn from time to time. Let cool, covered with a cloth, and remove the skin and seeds. Cut into strips and set aside.
  2. Drain the anchovies and place into a circle around a serving ring. Fill with the pepper strips. Refrigerate.
  3. Stir together the tomato, garlic, sherry vinegar, olive oil, pepper, chives, and salt.
  4. Remove the anchovy circles from the refrigerator and remove the serving rings. Drizzle with the vinaigrette.
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NutritionView more

90Calories
Sodium0%DV5mg
Fat8%DV5g
Protein4%DV2g
Carbs3%DV9g
Fiber12%DV3g

PER SERVING *

Calories90Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat0.5g3%
Trans Fat
Cholesterol
Sodium5mg0%
Potassium290mg8%
Protein2g4%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate9g3%
Dietary Fiber3g12%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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