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Lyllyth
Grilled pepper salad with anchovy dressing
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).
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Ingredients
Directions
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Preheat the oven grill.
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Place the peppers one ridge under the grill and roast them for 15-20 min.
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Until they are burnt all around.
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Times regularly.
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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.
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Meanwhile, mix the anchovy fillets, the garlic, the capers, the oil and the vinegar in a bowl.
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Season the dressing with salt and pepper.
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Remove the stems from the peppers, remove the skin and remove the seeds.
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Cut the flesh into long thin strips.
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Divide the arugula over 4 plates and divide the paprika bars.
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Sprinkle with the dressing.
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Tasty with baguette..
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Nutrition
240Calories
Sodium0% DV1.520mg
Fat35% DV23g
Protein6% DV3g
Carbs2% DV5g
Fiber24% DV6g
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