Easy Roasted Pepper Salad Recipe

• 6 bell peppers (preferably of different colors, such as a few each of red, yellow and green), roasted, peeled and seeded
• 2 teaspoon chopped garlic
• 1 tbsp. finely chopped shallots
• Healthy pinch of pepper
• Healthy pinch of thyme
• 1 tbsp. Dijon mustard
• 2 teaspoon anchovy paste (or possibly 1/2 teaspoon salt)
• 3 tbsp. balsamic vinegar
• 1/3 c. fruity extra virgin olive oil

1. Cut the peppers into strips 1/3 inch wide, and drain in a colander.
2. Combine the garlic, shallots, pepper, thyme, mustard, anchovy paste and vinegar in a mixing bowl and stir well to blend.
3. Slowly whisk in the extra virgin olive oil in a slow stream, beating till emulsified.
4. Stir in the peppers, and chill for at least 2 hrs.
5. Remove from the refrigerator 1 hour before serving.
6. Serves 6.

bell peppers, garlic, shallots, pepper, thyme, mustard, anchovy paste, balsamic vinegar, olive oil

Taken from cookeatshare.com/recipes/easy-roasted-pepper-salad-57958 (may not work)