RECIPE⬇️ Sam & Sam Clark-grilled romero pepper salad with chopped egg & anchovy #chef #recipe #salad

This starter from Sam and Sam Clark, founders of Moro, demonstrates how simple, high-quality ingredients can carry a menu when executed with precision. Designed as a vegetable starter or sharing side, the dish centres on grilled romero peppers paired with Calabrian anchovies, hard-boiled eggs, and a punchy vinegar dressing. For professional kitchens, it offers a masterclass in texture, acid balance, and visual refinement using minimal elements.

Mastering the Pepper Prep

The foundation of this dish lies in the treatment of the romero peppers. Chefs must achieve a thorough char on the skins during the grilling process to soften the flesh and develop deep, smoky sugars. Once charred, the peppers are peeled. A common pitfall in commercial kitchens is washing the peeled peppers under water to speed up the process; this strips away the smoky oils and essential juices. Instead, peel them carefully by hand to preserve the concentrated flavour. The prepared peppers are then dressed in a sharp emulsion of extra virgin olive oil, Cabernet Sauvignon vinegar, and minced garlic, which cuts through the natural sweetness of the vegetable.

Achieving Balance and Service Presentation

Salt and acidity must be carefully balanced to prevent the dish from becoming flat. The brininess of the Calabrian anchovies provides the main seasoning element, supported by the herbaceous, citrusy notes of fresh lemon thyme. The final element is the hard-boiled egg, which adds texture and richness. While the egg whites are finely chopped to provide a rustic bite, the yolks are pushed through a fine sieveSieveTo pass a mixture through a mesh screen to remove lumps or create a smoother texture. directly over the plate. This technique creates a delicate, golden powder that rains down over the dish, adding a rich, velvety mouthfeel while enhancing the aesthetic of the plate.

This assembly is highly practical for busy service environments. The peppers can be grilled, peeled, and dressed ahead of time, allowing chefs to plate up quickly during a rush. Because the dish relies on so few components, sourcing premium Calabrian anchovies and a high-quality Cabernet Sauvignon vinegar is essential to achieving the depth of flavour required for a professional menu.