Easy Roasted Pepper Salad

Yields:	6 servings
Rate this Recipe

Cut the peppers into strips 1/3-in wide, and drain in a colander.

Combine the garlic, shallots, pepper, thyme, mustard, anchovy paste and vinegar in a mixing bowl and stir well to blend.

Slowly whisk in the olive oil in a slow stream, beating until emulsified.

Stir in the peppers, and refrigerate for at least 2 hours.

Remove from the refrigerator 1 hour before serving.

It was FANTASTIC!!!!!

Reviewed by isiskiki