Name: Capsicum, anchovy and olive salad
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 2 tablespoon white wine vinegar; 1 clove garlic, crushed; 1 teaspoon dijon mustard; 1/3 cup (80ml) extra virgin olive oil; 4 red capsicum, skinned, sliced lengthways; 6 anchovy fillets, drained; 1/4 cup (35g) small black olives; 1 tablespoon capers; 1 tablespoon torn basil leaves, to serve; 1 tablespoon torn flat-leaf parsley, to serve

Ingredients

2 tablespoon white wine vinegar

1 clove garlic, crushed

1 teaspoon dijon mustard

1/3 cup (80ml) extra virgin olive oil

4 red capsicum, skinned, sliced lengthways

6 anchovy fillets, drained

1/4 cup (35g) small black olives

1 tablespoon capers

1 tablespoon torn basil leaves, to serve

1 tablespoon torn flat-leaf parsley, to serve

Method

1.In a bowl, whisk together vinegar, garlic and mustard. Season to taste. Gradually whisk in oil until dressing thickens.

2.Combine capsicum strips with dressing and marinate for at least 15 minutes.

3.In a serving bowl, toss capsicum with anchovy fillets, olives and capers. Serve topped with basil and parsley.

To skin capsicum, place under a grill until skin blackens. Cool slightly. Scrape away black skin using a small, sharp knife and rinse under cold water.
Note

Women's Weekly Food