Last summer's garden produced quite an abundance -- more tomatoes, cucumbers, and bell peppers than the inhabitants of this castle could wolf down.We had all kinds of fun figuring out what to do with the excess. One solution, discovered from someone's blog somewhere, was to slice the peppers into slivers and tuck them in the freezer in zippered plastic storage bags, ready for a rainy day.
Well, that rainy day has come. And several times now we have enjoyed these lovely orange, green, and red pepper slivers, marinated very simply -- and yummily, I might add, if yummily were actually a word -- and added to a salad. Along with anchovies, for my fellow anchovy lovers.
Or not.
The marinade makes a fine dressing. And while the simplicity of lettuce, peppers, anchovies, and vinaigrette is quite satisfying, feel free to add whatever other salad goodies make your heart sing. This recipe is hospitable that way.
MARINATED PEPPERS
a bunch of bell pepper slivers (maybe 1/2 - 1 large whole pepper)
1/4 c. olive oil
2 T. lemon juice
1 T. wine vinegar
2 cloves garlic, crushed,
1/4 t. salt
pinch pepper
anchovies, diced, as many as your little heart desires
lettuce and/or spinach
Sliver up the peppers (or if you already have some in your freezer, just take 'em out). Mix together olive oil, lemon juice, vinegar, garlic, salt, and pepper. Marinate for four hours (or however long you like). Serve over lettuce and sprinkle anchovies as desired.
Recipe adapted from The Wonderful World of Freezer Cooking by Helen Quat, circa 1964.
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