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Fresh Pepper Salad Recipe
|Olive oil||4 Tablespoon|
|Wine vinegar||2 Tablespoon|
|Caster sugar||1 Teaspoon|
|Meraux mustard||1 Teaspoon|
|Canned anchovy fillets||50 Gram, drained (1 Can, 50 Gram)|
|Black olives||10 (To Garnish)|
Serving size: Complete recipe
Calories 969 Calories from Fat 688
% Daily Value*
Total Fat 79 g121.1%
Saturated Fat 8.6 g43%
Trans Fat 0 g
Cholesterol 26.5 mg
Sodium 2948.8 mg122.9%
Total Carbohydrates 58 g19.4%
Dietary Fiber 12.7 g50.9%
Sugars 23.8 g
Protein 15 g29.4%
Vitamin A 190.6% Vitamin C 1713.4%
Calcium 18.4% Iron 27.9%
*Based on a 2000 Calorie diet
Grill the peppers as close to the heat as possible until the skin is charred on all sides.
Rub off the skins under cold running water.
Halve the peppers and remove the cores and seeds.
Slice into thin strips and arrange on a plate.
Mix the oil, vinegar and sugar together with salt and pepper to taste.
Add the mustard and mix well.
Spoon the dressing over the peppers.
Arrange the anchovy fillets in a lattice pattern over the top and garnish with olives.
Cover and chill until required.