• 4 baby gem hearts, cut in half
  • 2 (Sweet Palermo) sweet pointed peppers
  • 6 tbsp of olive oil
  • 2 cloves of garlic (pressed)
  • 3 anchovy fillets, cut into small pieces

Author of this recipe

Love My Salad

Love My Salad

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This salad snack is inspired by the Mediterranean cuisine, where gem lettuce, anchovies and garlic are a common way of eating a salad. A simple dish but very delicious!

Total votes: 560


  • Preheat the oven to 180 degrees. 
  • Roast the sweet pointet peppers in 15-20 minutes. Let cool and remove the skin and seeds of the peppers and cut into rings or small pieces.
  • Heat the olive oil in a pan and add the anchovy fillet on a low heat. Stir until the anchovies are 'melted'. Then add the garlic, fry briefly for a few minutes.
  • Serve the gem hearts and place the pieces of grilled red pepper. 
  • Sprinkle the baby gem hearts with the anchovy dressing.
Baby gem hearts with roasted peppers and anchovy dressing

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