Ingredients
- 6 bell peppers of different co
- 2 anchovy paste
- 1 shallots (finely minced)
- 3/8 c fruity olive oil
- 3 tb balsamic vinegar
- 1 tb dijon mustard
- 2 ts garlic (minced)
- 1/2 t salt
- 1 pn thyme
- 1 pn pepper
CUT THE PEPPERS into strips 1/3-in wide, and drain in a colander. Combine the garlic, shallots, pepper, thyme, mustard, anchovy paste and vinegar in a mixing bowl and stir well to blend. Slowly whisk in the olive oil in a slow stream, beating until emulsified. Stir in the peppers, and refrigerate for at least 2 hours. Remove from the refrigerator 1 hour before serving.
