Grilled pepper salad with anchovy dressing

Name: grilled pepper salad with anchovy dressing
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 bag paprika mix 3 pieces; red, green and yellow; 4 anchovy fillets (can 46 g), finely chopped; 1 toe garlic pressed; 1 el capers; 6 el olive oil; 2 el Red wine vinegar; 1 bag arugula lettuce, 75 g

A nice Mediterranean recipe. The starter contains the following ingredients: fish, pepper mix (3 pieces, red, green and yellow), anchovy fillets ((tin 46 g), finely chopped), garlic (pressed), capers, olive oil, red wine vinegar, arugula (lettuce and 75 g).

Ingredients

Directions

Preheat the oven grill.
Place the peppers one ridge under the grill and roast them for 15-20 min.
Until they are burnt all around.
Times regularly.
Put the peppers in a sealed plastic bag or tray and allow them to stand for 10-15 minutes so that the skin is easily released.
Meanwhile, mix the anchovy fillets, the garlic, the capers, the oil and the vinegar in a bowl.
Season the dressing with salt and pepper.
Remove the stems from the peppers, remove the skin and remove the seeds.
Cut the flesh into long thin strips.
Divide the arugula over 4 plates and divide the paprika bars.
Sprinkle with the dressing.
Tasty with baguette..