Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Mediterranean Salad of Piquillo Peppers, Capers and Basil
- Level: Easy
- Total: 1 hr
- Prep: 1 hr
- Yield: 6 servings
- Level: Easy
- Total: 1 hr
- Prep: 1 hr
- Yield: 6 servings
Ingredients
1 (13-ounce) can of Piquillos, drained and cut into rings
1 very small red onion, peeled and cut into rings
1 2 ounce can flat anchovy fillets, soaked in cold water 10 minutes, patted dry and cut into thin strips
1 garlic clove, mashed with a mortar and pestle
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
Salt and freshly ground pepper
2 tablespoons capers, rinsed
20-25 fresh basil leaves, julienned
Directions
- Toss all ingredients together and let marinate at least 30 minutes.
