Chilled pepper salad

Chilled pepper salad

By
From
Encyclopedia of Food and Cookery
Serves
6

Arrange this salad in a shallow dish and serve well chilled.

Ingredients

Quantity Ingredient
4 large ripe tomatoes, peeled and thickly sliced
4 peppers, skinned, cored, seeded and cut into strips
50g tinned flat anchovy fillets
125ml * vinaigrette dressing [rid:4599]
freshly ground black pepper
6-8 black olives, halved and stoned
3 eggs, hard-boiled and quartered
parsley, chopped, to garnish
or fine strips fresh basil, to garnish

Method

  1. Arrange tomato slices in a shallow dish. Place peppers on top of tomatoes.
  2. Drain anchovies; mix their oil with vinaigrette and drizzle this mixture over salad. Season with black pepper.
  3. Slit anchovy fillets in half lengthways and arrange lattice-fashion on salad. Put an olive half into each square. Chill well.
  4. At serving time, arrange eggs round edge and scatter salad with parsley or basil.
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