Broiled bell pepper salad recipe

Ingredients

• 6 large red, orange, or yellow bell peppers, each cut in half lengthwise, broiled, and skinned
• 4 hard-cooked eggs, shelled
• 12 anchovy fillets in oil, drained
• 12 large black olives, pitted
• extra-virgin olive oil or garlic-flavored olive oil, for drizzling
• sherry vinegar, to taste
• salt and pepper
• crusty bread, to serve

1. Remove any cores and seeds from the broiled bell peppers and cut the flesh into thin strips. Arrange on a serving platter.
2. Cut the eggs into wedges and arrange over the bell pepper strips, along with the anchovy fillets and olives.
3. Drizzle oil over the top, then splash with sherry vinegar, adding both to taste. Sprinkle a little salt and pepper over the top and serve with crusty bread.