Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    mayonnaise
   1      teaspoon      anchovy paste or
   1                    anchovy fillet--rinsed
                        dried and mashed
   1      teaspoon      red wine vinegar
   1      cup           extra-virgin olive oil
     1/2  medium        red onion -- minced
   3      tablespoons   chopped parsley
   3      tablespoons   capers--rinsed -- dried and
                        finely chopped
     1/2  teaspoon      salt
   6      medium        green bell peppers
                        (about 2-1/2 lbs.)
   6      medium        red bell peppers
                        (about 2-1/2 lbs.)
     1/2  cup           fresh peas or
     1/2  cup           thawed frozen peas
   1      pound         fresh mozzarella cheese
                        cut into 1/4-inch slices
   6      medium        ripe tomatoes
                        (about 3 lbs) -- peeled and
                        sliced 1/4-inch thick

Preparation:

1. In a medium bowl, combine the mayonnaise, anchovy paste and vinegar. Slowly pour in the olive oil in a steady stream, stirring constantly. Stir in the onion, parsley, capers and salt. (The sauce can be prepared up to 4 days ahead. Cover and refrigerate.) 2. Preheat the broiler. On a baking sheet, broil the peppers, 6 at a time, as close to the heat as possible, turning occasionally, until charred all over, about 25 minutes per batch. Immediately transfer the peppers to brown paper bags, seal and set aside to steam for about 20 minutes. Peel and core the peppers, then cut them in half and remove the seeds and ribs. Slice lengthwise into 1-1/2-inch strips. 3. If using fresh peas, blanch them in boiling salted water for 5 minutes. Drain, refresh under cold running water, drain again and set aside. Arrange alternating red and green pepper strips around the edge of a large serving platter. Layer alternate slices of cheese and tomato down the center and sprinkle the peas on top. Drizzle the dressing over the salad and serve. (The salad can be completely assembled 3 to 4 hours ahead before serving and kept covered at room temperature.)