Ingredients for - Roasted Peppers with Caper Dressing
How to cook deliciously - Roasted Peppers with Caper Dressing
1. Stage
Roast the peppers over a gas flame or grill or broil them, turning with tongs, until charred all over, about 10 minutes. When the peppers are cool enough to handle, pull off the skin. Remove the stems, seeds and ribs. Cut the peppers lengthwise into 1/2-inch strips.
2. Stage
In a large glass or stainless-steel bowl, using a fork, stir together the lemon juice, anchovy paste, vinegar, salt and pepper. Stir in the oil. Add the peppers and capers and toss.
3. Stage
Shortcut: To roast the peppers quickly and with little mess, stand them upright and cut the flesh from each of the four sides, leaving the stem, seeds and core behind. Put the peppers on an aluminum-foil-lined baking sheet, cut-side down, and broil until charred. Peel off the blackened skin.
