Grilled Romero Pepper Salad With Chopped Egg And Anchovy Recipe
A simple vegetable starter or side, this dish is all about letting simplicity and good-quality ingredients sing.
- 4 romano peppers, or 3 if large, approx. 300g (you could use 6-8 pre-roasted and peeled piquillo peppers as a substitute), rinsed under cold water, shaken dry and pricked with the tip of a knife
- 2 hard-boiled eggs
- 6 Cantabrian anchovies , (Sam and Sam use Ortiz), halved lengthways
- 1 tsp lemon thyme leaves, picked
- 6 tbsp of extra virgin olive oil, plus extra to serve
- 1/2 tbsp of Cabernet Sauvignon vinegar, (you could mix a pinch of caster sugar with a good-quality red wine vinegar as a substitute)
- 1/2 garlic clove, finely grated
- Set up a barbecue or grill for direct grilling. Grill the peppers whole until soft and charred, turning regularly (you can cook them in the oven or directly over a gas hob if you prefer)
- Transfer the peppers to a large bowl. Place a plate on top and set aside to steam for a few minutes – this will make them easier to peel
- Peel the eggs and separate the whites from the yolks. Finely chop the whites and set aside with the whole yolks
- Peel and deseed the peppers, then cut or tear them into 4cm-wide strips
- To make the dressing, whisk together the olive oil, vinegar and garlic with a pinch of salt and pepper
- Lay the peppers on 1 large or 4 small plates. Pour over the dressing, then top with the anchovies and lemon thyme leaves. Scatter over the chopped egg white, then press the egg yolks through a sieve so they rain down over the dish. Finish with an extra drizzle of olive oil and serve
Romano peppers that have been grilled and peeled make up the base of Sam and Sam Clark’s dish, followed by Calabrian anchovies and fragrant lemon thyme leaves. Extra virgin olive oil, Cabernet Sauvignon vinegar and garlic make a piquant dressing and the dish is finished with hard-boiled eggs, the yolks of which are pushed through a sieve to rain down over the top. Set up a barbecue or grill for direct grilling.
Grill the peppers whole until soft and charred, turning regularly (you can cook them in the oven or directly over a gas hob if you prefer) Transfer the peppers to a large bowl.
Place a plate on top and set aside to steam for a few minutes – this will make them easier to peel Peel the eggs and separate the whites from the yolks.
Finely chop the whites and set aside with the whole yolks Peel and deseed the peppers, then cut or tear them into 4cm-wide strips To make the dressing, whisk together the olive oil, vinegar and garlic with a pinch of salt and pepper
Lay the peppers on 1 large or 4 small plates. Pour over the dressing, then top with the anchovies and lemon thyme leaves.
Scatter over the chopped egg white, then press the egg yolks through a sieve so they rain down over the dish. Finish with an extra drizzle of olive oil and serve
