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Grilled Red Peppers and Anchovy Salad
YERBABUENA EN LA COCINA8Ingredients
65Minutes
90Calories
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Description
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
US|METRIC
4 SERVINGS
- 3 red bell peppers
- anchovies
- 1 clove garlic (minced)
- 1 tomato (peeled and diced)
- extra-virgin olive oil
- sherry vinegar
- ground white pepper
- chives
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Directions
- 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.
- Drain the anchovies and place into a circle around a serving ring. Fill with the pepper strips. Refrigerate.
- Stir together the tomato, garlic, sherry vinegar, olive oil, pepper, chives, and salt.
- Remove the anchovy circles from the refrigerator and remove the serving rings. Drizzle with the vinaigrette.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium5mg0% |
| Potassium290mg8% |
| Protein2g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A70% |
| Vitamin C200% |
| Calcium2% |
| Iron4% |
* 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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