A French Mediterranean salad from ” Rick Stein’s Secret France”.
Ingredients
- 4 large red peppers
- small handful fresh flat leaf parsley finely chopped
- 1 garlic clove peeled and finely chopped
- 1-2 tbsp olive oil
- 4 hard boiled free range eggs peeled
- 12 salted anchovy fillets
- 1 padrón pepper seeded and cut into matchsticks, or good pinch of chilli flakes (optional)
- a few fresh basil leaves
- salt and freshly ground black pepper
Servings:
Instructions
- Preheat the oven to 220C/200C Fan/Gas 7. Put the red peppers on a baking tray and roast for 25–30 minutes until charred, turning them halfway through. Transfer to a bowl, cover and leave to steam until cool.
- Peel off the charred skin, cut each pepper in half and scoop out the seeds. Trim off the stalks and discard. Slice the pepper flesh into 5mm/¼in-wide strips and place in a clean bowl. Season with salt and pepper.
- Mix the parsley, garlic and olive oil in a small bowl and season with salt and pepper. When ready to serve, make a nest of red pepper strips on each plate and top with a hard-boiled egg.
- Place three anchovy fillets over each egg and dot the plate with a little of the parsley mixture. Finally, add a few matchsticks of padrón pepper or some chilli flakes, if using, and basil leaves.
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