Lamb And Roast Pepper Salad With Garlic And Anchovy Cream

More from this source
Washington Post


Add a comment


12 ounces unpeeled small waxy potatoes, such as 10 to 16 fingerlings

3 small-to-medium red bell peppers, stemmed, cut in half lengthwise and seeded

1 tablespoon extra-virgin olive oil, plus more for coating the salad components


Freshly ground black pepper

6 ounces watercress and baby spinach, washed and dried

Freshly squeezed juice from 1/2 lemon (1 to 2 tablespoons)

1 1/3 pounds rare-cooked lamb, such as boneless butterflied leg of lamb, cut into thin slices

Anchovies and oil from a 2-ounce can

2 medium cloves garlic, coarsely chopped

6 tablespoons pine nuts

1/2 cup extra-virgin olive oil

Freshly squeezed juice from 1/2 to 1 lemon

1 tablespoon very finely chopped flat-leaf parsley (see headnote)

You might also like

Corn And Zucchini Salad
Framed Cooks
Green Bean Salad With Mustard Vinaigrette
Real Simple
Grilled Zucchini Salad
Not Without Salt
Coconut Quinoa + Spinach Salad
Sprouted Kitchen
Chickpea Salad Recipe
Cookie and Kate
Tomato Avocado Salad
Framed Cooks
Grilled Corn, Mint, And Scallion Salad
Whole Living
Cucumber Salad
Simply Recipes
Cherry, Arugula And Quinoa Salad
Cookie and Kate
Avocado And Edamame Salad
Joy The Baker