Italian capsicum salad

Italian capsicum salad

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Take the trouble of charring and peeling capsicum, as it makes an enormous difference to their flavour.

Ingredients

Quantity Ingredient
4 medium red capsicum
2 tablespoons wine vinegar
1 garlic clove, crushed
salt and freshly ground pepper
1 teaspoon dijon mustard
6 tablespoons olive oil
4-6 anchovy fillets
1/4 cup black olives, pitted
1 tablespoon capers
snipped or torn basil leaves and parsley, to garnish

Method

  1. Preheat the griller to very hot. Grill the capsicum about 2.5 cm from the heat, until the skin blackens and blisters, turning them frequently. As they are done, place them in a paper bag or wrap in a cloth. Leave for several minutes then scrape away all the blackened skin. Rinse lightly with cold water, if liked. Halve the capsicum, remove the ribs and seeds, and cut lengthwise into 1 cm-wide strips.
  2. Meanwhile, have a bowl ready in which you have beaten together the vinegar, garlic, salt, pepper and mustard. Gradually whisk in the olive oil until a thickened dressing is formed. Add the capsicum strips to the dressing, making sure they become well coated, and leave for at least 15 minutes. To serve, toss the capsicum strips, anchovy fillets, olives and capers in a serving bowl. Garnish with basil and parsley.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again