Ingredients
- 6 bell peppers of different co
- 2 anchovy paste
- 1 shallots (finely minced)
- 80 ml fruity olive oil
- 45 ml balsamic vinegar
- 16 ml dijon mustard
- 6 gr garlic (minced)
- 1 gr salt
- 1 gr thyme
- 1 gr pepper
CUT THE PEPPERS into strips 0.33333333333333-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.
