Categories: Salads 
      Yield: 6 servings 
  
      6    Bell peppers of different co        2 ts Anchovy paste (or 1/2 t salt 
      2 ts Minced garlic                       3 tb Balsamic vinegar 
      1 tb Finely minced shallots            1/3 c  Fruity olive oil 
      1 pn Thyme                               1 pn Pepper 
      1 tb Dijon mustard                   
  
  CUT THE PEPPERS into strips 1/3-in wide, and drain in a colander. Combine 
  the garlic, shallots, pepper, thyme, mustard, anchovy paste and vinegar in 
  a mixing bowl and stir well to blend. Slowly whisk in the olive oil in a 
  slow stream, beating until emulsified. Stir in the peppers, and refrigerate 
  for at least 2 hours. Remove from the refrigerator 1 hour before serving.