Dish showcases anchovies’ subtle, salty appeal!
This is one of my favourite ways to work with anchovies. Often we only think of using them for pizza toppings or in Caesar salad dressings, but they are actually a lot more versatile than you might expect and when paired with the right ingredients, anchovies have a subtle, salty appeal. One of the reasons I love this recipe is because it can be made up to 12 hours ahead and refrigerated until serving time. Bursting with Mediterranean-inspired flavours, this dish makes a delicious appetizer or could be the star of a light lunch.
- 1 large red pepper
- 8 – 10 anchovy fillets, finely chopped*
- 2 eggs, hard boiled and chopped
- 1/2 cup (125 mL) chopped flat-leaf parsley, minced
- 1 tablespoon (15 mL) red wine vinegar
- 5 teaspoons (8 mL) Dijon mustard
- 1 large clove garlic, finely minced
- 1/4 cup (60 mL) good quality olive oil
- salt and pepper to taste
*Use anchovies that come in a jar, not a tin.
- Roast pepper on flame of gas stove, on a barbeque or under the broiler. Place in a bowl and cover with plastic wrap. Let cool, then remove charred skin (easiest to do this by rubbing gently under cool running water), remove seeds and chop finely.
- Put the vinegar, mustard, garlic oil, salt and pepper in a small jar with a tight lid and shake vigorously to blend.
- Arrange the diced peppers, anchovies, eggs and parsley prettily on a platter. Drizzle with the vinaigrette.
- Serve with crostini or slices of crusty bread.
Serves 4 as an appetizer.