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Grilled Pepper Salad Recipe
|Garlic||3 Clove (15 gm), finely chopped|
|Parsley||3 Tablespoon, finely chopped|
|Olive oil||6 Tablespoon|
|Lemon juice||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Lemon juice||1 Tablespoon|
|Parsley||1 Tablespoon, finely chopped|
Calories 285 Calories from Fat 216
% Daily Value*
Total Fat 24 g37.4%
Saturated Fat 3.2 g16.1%
Trans Fat 0 g
Cholesterol 9.5 mg
Sodium 812.2 mg33.8%
Total Carbohydrates 15 g4.8%
Dietary Fiber 4.6 g18.4%
Sugars 7.1 g
Protein 5 g10.1%
Vitamin A 93% Vitamin C 396.5%
Calcium 7.9% Iron 11%
*Based on a 2000 Calorie diet
1 In a pan, place the peppers side by side and broil under moderate heat until their skins blister, blackens and peppers become limp.
2 Turn them constantly for uniform heat exposure.
3 Dip the peppers in a large bowl full of cold water.Keep aside for 2 minutes.
4 Drain the peppers and peel. If correctly broiled the skin will come off easily.
5 Slice them into half remove the pith and run out the seeds under cold running water.
6 Dry the peppers and cut each into four pieces across the width.
7 Cut anchovies into 1/4-inch lengths.
8 In a deep serving dish, combine anchovies, pepprs, garlic and parsley.
9 Toss to mix well.
10 In a small pan, heat olive oil with lemon juice.
11 When it becomes very hot, pour over the peppers and mix lightly.
12 Set aside and cool. The dressing helps to blend and develop flavours.
13 Serve chilled.