Poivrons Aux Anchois (Sweet Peppers W/Anchovy Vinaigrette

A lovely salad of sweet roasted peppers with a simple but flavorful vinaigrette. An old treasure I first ate with my father many years ago. A wonderful antipasto dish or a salad course.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 8  sweet peppers, assorted colors
• 16  anchovy fillets (if canned, drained and dried)
• 1  tablespoon garlic, finely minced
• 1⁄4 cup extra virgin olive oil
• 1⁄2  lemon, juice of
• 1⁄4 cup fresh parsley, finely chopped
• 1  lemon, cut in wedges
• 2  tablespoons capers (optional)

Directions

1. Preheat broiler.
2. Line a baking tray with foil and arrange the peppers on the tray.
3. place about four to five inches from the broiler and cook until the peppers are charred all over.
4. Note: If you have a gas cooktop, this can be done by holding the peppers over the open flame (or you can cheat completely and use jarred roasted peppers.).
5. Remove from the oven, place in a paper bag and let sit for about five minutes or until they are cool enough to handle.
6. Pull away the skin of the peppers, remove the core, seeds and membranes and slice into halves or quarters.
7. Arrange the peppers on individual plates, criss crossing anchovies over the tops of the peppers.
8. Whisk together the garlic, oil, lemon juice and parsley and drizzle over the peppers and anchovies.
9. Garnish with lemon wedges and, if you like (I do!) capers.
10. Serve with crusty bread and wine (my father liked this with an ice cold beer).