You can serve this salad alone, as part of an antipasti platter, or as part of a selection of crudités.
– 4 bell peppers, preferably of different colors except green, charred, peeled, and stemmed.
– ¼ cup extra virgin olive oil.
– One 2-ounce bottle anchovies, drained.
– 1 tablespoon chopped fresh marjoram, basil, or parsley.
– 1 small clove garlic, peeled, crushed, and minced to a paste.
Step 1:Cut the peppers lengthwise into ¼-inch-wide strips and toss them with the rest of the ingredients.