Poor Mans Supper

1. 1

   Preheat the oven to 350.

2. 2

   Rub the peppers all over with 3 tablespoons of the olive oil, season with 1/2 teaspoon salt, and place on a parchment-lined baking sheet.

3. 3

   Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred.

4. 4

   Let the peppers cool completely.

5. 5

   Slice them in half through the stem end, discard the stem, peel off the skin, and scrape out the seeds.

6. 6

   Slice the halves into 1-inch strips, and lay them in a sieve to drain and dry.

7. 7

   Put the drained peppers in a large bowl, and scatter on top the chopped anchovies, olives, capers, parsley, peperoncino, and garlic.

8. 8

   Season with the remaining 1/4 teaspoon salt, and drizzle over it the remaining 3 tablespoons olive oil.

9. 9

   Tumble and toss to coat everything well.

10. 10

    Let the salad sit, so the flavors blend, for 15 minutes (or longer) before serving.

11. 11

    Serve family-style on a platter of sliced meats, or on individual plates as an appetizer salad or luncheon dish (with such additions as hard-cooked eggs, potatoes, or mozzarella).

12. 12

    The salad will keep in the refrigerator for several days; let it come to room temperature before serving.

* Per serving · 4 servings · Values may vary.