Insalada of Roasted Bell Pepper Mozzarella and Anchovy

My mom has been making this for years. Its a great salad served before a good Italian meal. Mom always serves it before her meat sauce. She makes a big platter and measures nothing. You should probably like anchovies or at least the flavor of them. I posted her recipe but I use whole anchovies packed in salt, cleaned, and a GOOD extra virgin olive oil in place of the canned. But her way is easier. I also use homemade roasted pepper. You can add anything else you wish.

• Ready In: 5 mins
• Serves: 1-2

Ingredients

• 1  cup  mixed greens or 1  cup romaine lettuce
• 4  slices roasted sweet peppers, marinated in oil, reserving oil (red, yellow, or orange)
• 4  pieces mozzarella cheese, approximately 1/8 inch thick
• 4 -8  anchovies packed in oil, reserving oil
•  fresh oregano (optional) or  fresh basil, to taste (optional)
• 4 -8  olives, any color (optional)

Directions

1. Place the greens in center of a plate.
2. Arrange peppers over greens in petal like arrangement coming out from center.
3. Place 1 slice of cheese on each slice of pepper.
4. Place 1 or 2 anchovies on each piece of cheese.
5. Sprinkle with oregano or basil if desired, but not necessary.
6. Add olives by placing in center of plate where 'petals' meet.
7. Drizzle with anchovy oil, oil from the peppers and fresh oil if necessary.