Roasted Red Bell Pepper Salad Serving Size - 6 Prepared By - Sheri Recipe Rating
			21bs very large red bell peppers 2 hard boiled eggs 12 canned anchovies, rinsed and drained 1 tbsp capers rinsed 1 large handful fresh basil leaves 1 tbsp chopped parsley 1/3 cup olive oil 2 tbsp red wine vinegar salt and pepper
			Preheat the broiler to high, then put whole bell peppers into a roasting pan and place them under the heat. The skin will slowly start to blacken and loosen. Turn them before they burn too much---every 5 or 10 minutes. They will take 20-40 minutes to blacken depending on their size, When they are black all over put them in a saucepan with a lid on to let cool this makes them sweat and helps the skins to loosen. When cool enough to handle, cut them open and remove the stalks and seeds. Peel them carefully, teasing the skin away from the valuable flesh, and reserving the juices. Cut them into slices two fingers thick and arrange on a large serving plate. Shell the eggs and cut them in half. Separate the yolks and the whites, then chop or grate the whites into one bowl and pall the yolks through a strainer into another bowl. Place 12 small piles of egg white on the serving plant at regular intervals. Top the piles with anchovy fillets, and they egg yolk. Scatter the rinsed capers and herbs over and pour over the oil, vinegar and any juices you managed to save from the bell peppers. Season well the salt and pepper.