Title: Easy Roasted Pepper Salad
Categories: Salad
Yield: 6 Servings
| 6 | | Bell peppers of different co |
| 2 | ts | Minced garlic |
| 1 | tb | Finely minced shallots |
| 1 | pn | Thyme |
| 1 | tb | Dijon mustard |
| 2 | ts | Anchovy paste (or 1/2 t salt |
| 3 | tb | Balsamic vinegar |
| 1/3 | c | Fruity olive oil |
| 1 | pn | Pepper |
CUT THE PEPPERS into strips 1/3-in wide, and drain in a colander. Combine
the garlic, shallots, pepper, thyme, mustard, anchovy paste and vinegar in
a mixing bowl and stir well to blend. Slowly whisk in the olive oil in a
slow stream, beating until emulsified. Stir in the peppers, and refrigerate
for at least 2 hours. Remove from the refrigerator 1 hour before serving.