Grilled Pepper Salad Recipe

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  • Red, Orange or Yellow Peppers – 6, large, each cut in half lenghways, grilled and peeled
  • Hard-boiled Eggs – 4, shelled
  • Anchovy Fillets in Oil – 12, drained
  • Black Olive – 12, large and stoned
  • Extra Virgin Olive Oil – for drizzling
  • Sherry Vinegar – to taste
  • Salt and Pepper
  • Crusty Bread – to serve


  1. Remove any cores and seeds from the grilled peppers and cut into thin strips.
  2. Arrange on a serving platter.
  3. Cut the eggs into wedges and arrange over the pepper strips along with the anchovy fillets and olives.
  4. Drizzle oil over the top, then splash with sherry vinegar, adding both to taste.
  5. Sprinkle a little salt and pepper over the top.
  6. Serve with bread.

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