ROASTED BELL PEPPERS ANCHOVY SALAD WITH BLACK BEANS ENJOY DAN:

ROASTED BELL PEPPERS ANCHOVY SALAD WITH BLACK BEANS by CHEF DAN:

Serves 4

INGREDIENTS:

4 red bell peppers

Sea salt to taste

2 anchovy fillets packed in olive oil, minced

2 garlic cloves, minced

2-teaspoon sherry vinegar

2 tablespoon olive oil

1 tablespoon Tandoori masala

1 (15 Oz) can black beans. Drained and rinsed

1/4-cup crumbled goat cheese

1 cup arugula

DIRECTIONS:

1.   Soak anchovies in buttermilk for 20 minutes, rinse and set aside.

2.   Char bell peppers over the flames of a gas burner, turning with thongs until blackened.

3.   Remove heat and place in a paper bag for 20 minutes.

4.   Scrape off skins with a paring knife and wipe flesh with paper towel.

5.   Keep stems intact, cut peppers in half lengthwise, then remove and discard seeds.

6.   Arrange on a platter and season with salt and pepper.

7.   Whisk tougher anchovies, garlic, vinegar, oil, Tandoori masala in a bowl.

8.   Add black beans to coat.

9.   Spoon anchovy mixture over pepper and top with goat cheese and arugula.

ENJOY DAN:                                           BON-APPETITE!!