Salad Bar – Broiled Bell Pepper Salad

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

Remove any cores and seeds from the broiled bell peppers and cut the flesh into thin strips. Arrange on a serving platter.
Cut the eggs into wegdes and arrange over the bell pepper strips, along with anchovy fillets and olives.
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.

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