Roasted Bell Pepper Anchovy Salad, Charring the Skin Changes the Sweetness

Steps

1. 1

   Char the entire skin of the bell peppers black using a torch

2. 2

   Peel off the charred skin and cut into bite-sized pieces

3. 3

   Finely chop the anchovy and onion, then combine olive oil, balsamic vinegar, honey, and pepper in a mixing bowl to make the dressing

4. 4

   Toss the roasted bell peppers with the dressing, plate them, and finish with crumbled feta cheese and chopped scallion