If you've never visited Collioure, then it's an absolutely gorgeous little place in the South of France, right on the border with Spain.
The food is a mix of Mediterranean French cuisine and Spanish Catalan, and is heavenly!
Collioure itself, is famous for it's anchovies, and this simple salad is a celebration of local produce. It may not look much, but it's a lovely combination.
Per person
2 red peppers
1 egg
Handful of anchovies
Olive oil
Red wine vinegar (optional)
Fresh basil and parsley
Seasoning
Method
To cook the peppers
- Heat the oven to 200°C.
- Line a baking tray with greaseproof paper.
- Cut the peppers in half and remove the seeds.
- Lay on the baking tray, cut side down.
- Place in the oven for 30-40 minutes, rotating the tray halfway through, until the peppers are blackened (see image 3).
- Remove the peppers from the tray and place in a bowl. Cover with clingfilm and leave for at least 15 minutes.
- Remove the clingfilm and peel the skin off the peppers.
- Cut the peppers into slices and set aside.
To make the salad
- Place the eggs in a pan of cold water, bring to the boil, cover and cook for 5-6 minutes. Remove from the water and place in a bowl of cold water.
- Peel the eggs and cut them in half.
- Finely chop a handful of fresh basil and parsley and mix with a good glug of olive oil and some seasoning. (Add a touch of red wine vinegar if preferred).
- Lay the peppers on the plate(s) and top with the egg, then the anchovies.
- Drizzle over the herby dressing and serve.
