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