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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Total:: 1 hr
Prep:: 1 hr

Yield:: 6 servings

Level:: Easy

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.

My Private Notes

Name: Mediterranean Salad of Piquillo Peppers, Capers and Basil
Prep time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
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

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My Private Notes

Meatball Marsala

Meatball Marsala 00:53

Sheet Pan Brownie-Cookie Bars 01:15

How to Make Basil Pesto 03:48

Sheet Pan Caprese Chicken 00:34

Pineapple Cupcake Cake 00:32

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