This no-cook meal, featuring a classic vinaigrette, chopped hard-boiled eggs (you can buy them already cooked at most grocers!), anchovies and piquillo peppers (thin-fleshed, fire-roasted Spanish red peppers sold in jars and cans), is totally company-ready. Instead of the usual extra-virgin olive oil, a Spanish Arbequina oil is our preferred choice – it’s light, grassy and not at all bitter or peppery like some other olive oils.
Spanish Pepper Salad
- ½ cup extra-virgin olive oil see note
- 3 tbsp sherry vinegar
- 1 small shallot finely chopped
- 1 tsp finely grated or chopped garlic
- ¼ tsp each salt and freshly ground black pepper
- pinch granulated sugar
- 2 300–325 mL jars piquillo peppers drained
- 16 oil-packed anchovy fillets drained
- 3 hard-cooked eggs peeled
- ¼ cup chopped parsley
- 6 large slices sourdough toasted and halved
- In small bowl, whisk together olive oil, vinegar, shallot, garlic, salt, pepper and sugar.
- Working with one pepper at a time, cut in half lengthwise. Open up each half and lay flat in single layer on large platter. Repeat with remaining peppers.
- Arrange anchovies in pleasing pattern on top of peppers. Roughly chop eggs and arrange over peppers and anchovies. Spoon vinaigrette over and sprinkle with parsley. Serve with toast.