Ibizan Roasted Pepper and Anchovy Salad
Experience the vibrant flavors of Ibiza with this refreshing Roasted Pepper and Anchovy Salad, blending sweet peppers with salty anchovies for a true Mediterranean delight.
Equipment
- Baking sheet
- Parchment paper
- Aluminum foil or paper bag
- Knife
- Cutting board
- Small bowl
- Whisk
Ingredients
- 4 large Red bell peppers (approx. 900g / 2 lbs)
- 2 large Yellow bell peppers (approx. 450g / 1 lb)
- 12 Anchovy fillets (approx. 50g / 1.76 oz)
- 3 tablespoons Extra-virgin olive oil (44ml)
- 2 tablespoons Red wine vinegar (30ml)
- 2 Garlic cloves minced
- 2 tablespoons Capers (approx. 16g / 0.56 oz)
- 1/4 cup Fresh parsley chopped (approx. 15g / 0.5 oz)
- Salt to taste
- Black pepper freshly ground, to taste
Instructions
- Prepare the Peppers: Preheat your oven to 450°F (232°C). Wash and dry the bell peppers, then place them on a baking sheet lined with parchment paper.
- Roast the Peppers: Roast the peppers in the preheated oven for about 25 minutes, or until the skins are charred and blistered, turning them halfway through the cooking time.
- Cool and Peel: Remove the peppers from the oven and cover them with aluminum foil or place them in a paper bag for 10 minutes. This will allow them to steam and make peeling easier. Once cooled, peel off the skins and remove the stems and seeds.
- Slice the Peppers: Cut the peeled peppers into thin strips and transfer them to a serving dish.
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, salt, and black pepper to create the dressing.
- Combine the Salad: Pour the dressing over the sliced peppers and gently toss to coat. Scatter the anchovy fillets, capers, and chopped parsley over the top.
- Marinate: Let the salad sit at room temperature for about 15 minutes to allow the flavors to meld.
- Serve: Taste and adjust the seasoning if necessary before serving. Enjoy this Ibizan Roasted Pepper and Anchovy Salad as a vibrant starter or a side dish.
Notes
For a less salty flavor, rinse the anchovies before adding them to the salad.
If you prefer a little heat, add a pinch of red pepper flakes to the dressing.
This salad can be refrigerated for up to 2 days, but is best enjoyed fresh.