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A white plate with salad and glasses of wine surrounding it

Spanish Pepper Salad

Christopher St. Onge
A salad with piquillo peppers, anchovy and eggs, served with sourdough toast.
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Course Appetizer, Salad, Side Dish, Snack
Cuisine spanish
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

A Spanish Arbequina oil is our preferred choice – it’s light, grassy and not at all bitter or peppery like some other olive oils.
Keyword Arbequina oil, Hard-boiled eggs, Piquillo peppers, sourdough bread, sourdough toast, Spanish peppers