Recipe: Easy Roasted Pepper Salad

EASY ROASTED PEPPER SALAD

6 bell peppers of different colors, roasted
3 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1 tbsp. finely minced shallots
2 tsp. minced garlic
1 pinch thyme
2 tsp. anchovy paste (or 1/2 tsp salt)
1/3 cup fruity olive oil
1 pinch pepper

Cut the roasted peppers into strips 1/3-inches wide, and set aside to drain in a colander.

Combine the vinegar, mustard, shallots, anchovy paste, garlic, pepper, and thyme 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.

Servings: 6