Italian Pepper Salad Recipe Amish Cooking Salad Recipes

Char the skin of the pepper over a gas flame or under a broiler. The skin should be charred and black in spots and blistered. Place all in a bag for a few minutes to further loosen the skin. Peel and discard the skin. Alternate layers of tomato and grilled pepper on a bed of lettuce on a platter or on 4 salad plates. Place anchovies on top. Refrigerate until ready to serve.
Combine oil, vinegar, oregano and garlic in a jar with lid. Shake and pour over salads just before serving. Sprinkle with freshly ground pepper. Makes 4 salads.

4 green bell peppers, halved and seeded
2 tomatoes, peeled and sliced in 4 slices each
lettuce
1 two ox. can flat anchovies
Anchovy oil from can plus enough olive oil to make 1/2 cup
2 tbsp. red vinegar
1 tsp. dry oregano, crushed
1 clove garlic, peeled and minced
freshly ground pepper

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