Roasted pepper salad

Take whole bell peppers, as many different colors as you like, and put them on a grill or under the broiler, turning with tongs until the skin blisters and blackens all over. About 2 minutes per side – some peppers have many sides, some have four.

Seal the blistered peppers in ziplok bags for 10 minutes. Remove and peel with your hands – the skin should come off easily. Do NOT rinse or wash the outside of the peppers as you peel them: they will lose flavor. When you have gotten as much of the skin off as possible – it does not need to be all of it – place a sieve or colander above a bowl and carefully split them open with your hands and seed them, as well as removing any pith. Let the juices collect in the bowl underneath – they are wonderfully delicious and a crucial part of the dish – and reserve.

Slice the peppers into slivers as shown in the photo above, and arrange them on romaine lettuce. Crush a garlic clove in a mortar and pestle with some coarse sea salt and freshly ground black pepper. Add the reserved pepper juice and some good wine vinegar and mix. Add olive oil to taste and whisk together.

Arrange good anchovies (recommended: Ortiz a la antigua, shown above) atop the roasted pepper slices. Dress with the dressing. Sprinkle with fresh sage and hyssop.

Adapted from Richard Olney, The French Menu Cookbook.