• Save to your scrapbook
  • Save to your scrapbook

    Red Pepper Vinaigrette

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Red Pepper Vinaigrette

    • Preparation time: 40 minutes, plus standing
    • Total time: 40 minutes, plus standing 40 minutes

    Serves: 8


    • 6 red peppers
    • Olive oil for grilling
    • 4 hard-boiled eggs
    • Salt and freshly ground pepper
    • 2 tsp red wine vinegar
    • 1 tbsp extra virgin olive oil for dressing
    • 1 tbsp chopped parsley
    • 18 marinated anchovy fillets
    • 1 tbsp capers, drained and rinsed


    1. Very lightly rub the peppers with olive oil and then place them on a very hot barbecue or grill. Blacken them fiercely on each side, the idea being to burn the skin rather than the flesh. Once this is accomplished, remove the peppers. Put them in a plastic bag, seal and leave them for 15 minutes.
    2. Meanwhile, separate the egg yolks from the whites. Push the yolks through a fine sieve. Chop the whites quite finely. Set aside.
    3. Remove the peppers from the bag and you will find it remarkably easy to remove the skins. Do so and at the same time remove the stalks and every scrap of seeds.
    4. Cut the peppers into large pieces and lay them out on a very large plate so that they do not overlap. Season, sprinkle with the vinegar and bathe with the extra virgin olive oil.
    5. Sprinkle the chopped egg whites over the peppers, followed by the parsley, followed by the sieved egg yolk. Arrange the anchovy fillets on top, dot with capers and serve with plenty of coarse white bread.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars