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Capsicum, anchovy and olive salad


Ingredients

  • 2 tablespoons white wine vinegar
  • 1 garlic clove, crushed
  • 1 teaspoon dijon mustard
  • 1/3 cup (80ml) extra virgin olive oil
  • 4 red capsicum, skinned, sliced lengthways
  • 6 anchovy fillets, drained
  • ¼ cup (35g) small black olives
  • 1 tablespoon capers
  • Torn basil and flat-leaf
  • Parsley leaves, to serve

Method

  1. In a bowl, whisk together vinegar, garlic and mustard. Season to taste. Gradually whisk in oil until dressing thickens.
  2. Combine capsicum strips with dressing and marinate for at least 15 minutes. In a serving bowl, toss capsicum with anchovy fillets, olives and capers. Serve topped with basil and parsley.
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Recipe Rating

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