red capsicum, anchovy, and egg salad

[tielan]

From Marie Claire: comfort by Michele Cranston, p84.

red capsicum, anchovy, and egg salad

4 eggs
3 roasted red capsicums
3 tablespoons extra virgin olive oil
1 tsp balsalmic vinegar
8 radicchio leaves
100g wild rocket (arugula)
1 tbpsn salted capers
8 anchovy fillets
1 handful flat-leaf parsley

Bring a saucepan of water to the boil and add the eggs. Boil the eggs for 5 minutes, then remove them from the pan and allow to cool

Cut or tear the roasted capsicum flesh into long strips, place strips into a bowl add oil and vinegar, then season with salt and ground black pepper. Toss to ensure capsicum is well-coated in the dressing.

Tear radicchio leaves in half and arrange over a serving platter, then top with the rocket and dressed capsicum, reserving the manitaing mixture. Peel the eggs, then cut in half and add to the salad. Scatter with capers, anchovies, and parsley, drizzle with the remaining dressing, and serve. Serves 4.



notes, thoughts, changes: One of the reasons I picked this recipe was that the eggs, parsley, rocket, and radicchio all came from the garden, so I could just make the meal as simply as that. I didn't have capers - not even nasturtium seeds ('poor man's capers') - but it was more than flavoured enough, and I was only making this for one, so I used a quarter of the ingredients and more or less adjusted to taste.

I'd definitely make it again.